Dessert prunes "candied fruits (glace fruits)", with rum, star anise, cinnamon, pink pepper

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Dessert prunes "candied fruits (glace fruits)", with rum, star anise, cinnamon, pink pepper

Ingredients

Fresh, firm prunes 1 kg.
White sugar 500 grams to taste
Light rum 40-50 ml. taste
Star anise (star anise, star anise) 1 star
Cinnamon 1 stick 5-6 cm.
Pink pepper 1 tsp

Cooking method

  • This is a dessert version of prunes without cooking.
  • When you read the recipes that you liked, the author's everything is simple and without problems, but when you start to put the author's idea into practice ... damn it ... it started ...
  • In the original, the recipe is called "plum jam without cooking", and echoes the preparation of plums using the "candied fruits (glace fruits)" method. Therefore, I completely changed the author's recipe for myself, having experience in making spicy plums

  • Spicy prunes "candied fruits (glace fruits)", with rosemary, thyme (Admin)

    Dessert prunes "candied fruits (glace fruits)", with rum, star anise, cinnamon, pink pepper
  • I show and tell my author's version of "candied fruits (glace fruits)" plums infused with plum syrup with rum, star anise, cinnamon, pink pepper.
  • Go…
  • I give the recipe for 1 kg. prunes. In fact, I cook from 4 kg. draining.
  • We take prunes with a dense consistency, neat. Wash in warm water, remove petioles.
  • Now you need to cut the plums on one side, along the tubule, and remove the bone. Close the plums carefully, join the edges, make the plum whole.
  • Dessert prunes "candied fruits (glace fruits)", with rum, star anise, cinnamon, pink pepper
  • And prick the plums with a comb a couple of times so that the juice comes out better and moistens the sugar, after all, the skin of the fruit is very dense.
  • Dessert prunes "candied fruits (glace fruits)", with rum, star anise, cinnamon, pink pepper
  • Put the plums in a saucepan, sprinkle with sugar, leave for a day so that the plums give juice. At this stage, there will be little own juice, the sugar will only get wet and become wet, but it will not melt completely.
  • Now two or three days will need to work hard to turn the sugar and plum juice into a full-fledged plum syrup. That is, we will dance a couple of times with tambourines next to the pan.
  • You need to be patient, because it will even be easier, and the result will be wonderful in the end.
  • Now, after a day of keeping the plums in sugar, put the pan on fire, very slow heat. At the same time, we catch the plums in a cold state and temporarily transfer them to another bowl.
  • Dissolve the sugar until it boils, remove the pan from the heat, and put the plums in the syrup, mix and leave us again for a day, until a larger quantity of plums is released.
  • Dessert prunes "candied fruits (glace fruits)", with rum, star anise, cinnamon, pink pepper
  • I do not recommend boiling the plums in the resulting syrup, the plum will creep and turn into ordinary plum jam.
  • After another day, put the pan on fire. We catch the plums again in an additional bowl.
  • Bring the dense, crystalline, sugar syrup to dissolve, to a boil and turn off the heat.
  • Dessert prunes "candied fruits (glace fruits)", with rum, star anise, cinnamon, pink pepper
  • Put the plums in hot syrup, mix gently several times. We will immediately see how the plums give their juice, the syrup turns into a beautiful color.
  • Leave the plums in the syrup until they cool for another day. You can stir the plums periodically, but be careful not to break the plums. We get the following picture:
  • Dessert prunes "candied fruits (glace fruits)", with rum, star anise, cinnamon, pink pepper
  • In a day we will get a beautiful syrup that no longer crystallizes.
  • Now you can put the plums in a jar, but without the syrup.
  • Bring the syrup in a saucepan to a boil, remove the dirty foam with a spoon. Add star anise, cinnamon, pink pepper, and white rum. Stir the syrup.
  • Pour plums in jars with this syrup, close the lids not tightly, and leave to infuse for a day.
  • Dessert prunes "candied fruits (glace fruits)", with rum, star anise, cinnamon, pink pepper
  • After a day, drain the syrup from the cans into a saucepan, for which put a strainer on the can so that the spices do not fall out of the cans. Bring the syrup to a boil and pour the plums in the jar again. Put to infuse for a day.Taste the COLD syrup, as far as spices and rum are enough, you can adjust the amount of bookmark. I had enough rum to taste, especially since the syrup is constantly infused and its taste improves.
  • Dessert prunes "candied fruits (glace fruits)", with rum, star anise, cinnamon, pink pepper
  • To do this procedure with boiling the syrup 12-15 times and the algorithm of actions will be as follows:
  • - pour all the syrup from the jar into the pan through a sieve, leave the spices in the jar along with the fruit.
  • - bring the syrup to a boil, remove the formed foam from the surface so that the syrup remains clean.
  • - pour boiling syrup over the plums in a jar. Pour the syrup slowly and carefully so that the syrup penetrates the entire depth of the jar.
  • - cover all plums with syrup, and even above the plums, which will float up and absorb the syrup.
  • - with a long-handled spoon, very carefully pass into the plums in several places to allow the syrup to penetrate more inside the jar.
  • - if necessary, the plums will be dry on the surface, add more syrup to cover the plums completely.
  • - close the jars with lids, and leave to infuse for another day.
  • - taste the syrup, it is possible to add some more spices and rum. In this case, you need to add to the boiling syrup.
  • - repeat the procedure daily.
  • After the last pouring of the drain, after cooling down, strain the syrup into a saucepan through a sieve. Put the plums with spices into a bowl, remove all the spices, and put the plums into a clean jar.
  • Dessert prunes "candied fruits (glace fruits)", with rum, star anise, cinnamon, pink pepper
  • Pour boiling syrup over the plums, close the lids, cool the jars, and store the plums in a cool place.
  • Now you can take some of the plums from the jar, put them in an electric dryer or in a sieve and dry them until excess liquid, sweet syrup is removed.
  • I just put the plums in a sieve and I kept them for a couple of days.
  • Dessert prunes "candied fruits (glace fruits)", with rum, star anise, cinnamon, pink pepper Dessert prunes "candied fruits (glace fruits)", with rum, star anise, cinnamon, pink pepper
  • While the plums were drying out, for some reason they became much less ... they dried up, because they were "tasted" in the direction of movement past the sieve
  • You can dry all the plums at once in an electric dryer and store them in a bag in the refrigerator (they won't have anything, they are sugar-dried), but they will also dry out in this form faster. So I pour the prepared plum syrup over the plums and store them in a jar. And you can dry plums in the right amount at any time.
  • I poured the finished plum syrup into a bottle, closed it tightly, it will be well stored in this form. I like to pour the syrup into a cup and pour it over with boiling water - it turns out a delicious aromatic drink that feels so "warm" in winter
  • And we'll get delicious, fragrant plums!
  • Dessert prunes "candied fruits (glace fruits)", with rum, star anise, cinnamon, pink pepper
  • Dessert prunes "candied fruits (glace fruits)", with rum, star anise, cinnamon, pink pepper
  • Dessert prunes "candied fruits (glace fruits)", with rum, star anise, cinnamon, pink pepper
  • In finished form, the taste of plums is very close to the taste of dried prunes, including in structure and consistency.

Note

The appearance of the plum plum is perfect as a dessert for a tea and coffee table. For filling cakes, pastries with cream, for decorating cakes and pastries.
The principle of canning plums by replacing raw juice plums with sugar syrup. Such plums can be stored in syrup for a long time in the refrigerator or just in a cool place.
Bon appetit, everyone!

Other fruit jelly can be viewed in the topic Sweet fruits "candied fruits (glace fruits)"

Cvetaal
Tanya, thanks for the new recipe! Here is everything, except for star anise. Where can I get it? Otherwise I would have set the juices tomorrow
Kokoschka
What a flavorful recipe! I'll look tomorrow at the quality of the plums and maybe if I dare to make a dense one from a couple of kg!
Thanks Tanya for the new recipe! 👌👌👌🌹
Helen
Oh ... I cleaned the plum (1 kg) ... chopped it ... covered it with sugar ... I also don't have this star anise and pink pepper ... what can I replace with !?
Admin
Star anise or otherwise "star anise" can be bought at the market, who sells spices. And you can also buy pink pepper there.
Pink pepper is in the store, in spices - I saw it in mill jars. You can replace it with black allspice (which is large), but then only 2-3 pieces of pepper are no longer needed.
Admin
Girls, read me carefully - difficulties will be the first 2-3 days, until a full-fledged syrup is obtained. And then everything will be simple
Ask - I will answer

Plums are boiled down very much. Out of three cans I have only 2 left with fruits, everything fit into two cans
alba et atra
And if you are reluctant to go to the market, you can order star anise and pink pepper in the online store.
Helen
Tatyana, and if after a day, there will be little or no juice? what to do? is the plum a bit dry?
alba et atra
Interestingly, it is possible to replace rum for example with cognac?
Admin
Quote: alba et atra

Interestingly, it is possible to replace rum for example with cognac?

Can! But rum is more appropriate here and retains the taste and smell.
Admin
Quote: Helen3097

Tatyana, and if after a day, there will be little or no juice? what to do? is the plum a bit dry?

Lena, wait a day, then we'll look and show you a photo. I've been here for a long time
Helen
Tatyana, okay !!
alba et atra
Quote: Admin

Can! But rum is more appropriate here and retains the taste and smell.

Thank you!
Clear.
I have a good assortment of spices, but not very alcoholic.
I'll have to buy rum, probably it can be useful for some other recipes.
Admin
Quote: alba et atra
I'll have to buy rum, probably it can be useful for some other recipes.

Rum does not spoil Will not be lost, there will be some other use for it
I have two dozen different and unexpected bottles, I use it on the sly
Shyrshunchik
Tanya, will it be enough to drain 500 g of sugar?
Admin
Quote: Shyrshunchik

Tanya, will it be enough to drain 500 g of sugar?

Normal! This is not sweet jam, where the plum is completely boiled
You can add another 100 grams per kilogram of plums - but for me this is already very sweet and the taste of plums and rum is not felt
lungwort
Tatyana, as she read the title of the recipe, she immediately understood whose it was. I am still impressed by pears, I made spicy dried plums without replacing the juice with sah. syrup. We ate 2 kg in 2 days (mostly me, very tasty ...) Now it will be necessary to make such plums.
Admin

Natasha, to your health! What is tasty is also tasty, without words
Hurry up, I still have some tricky fruits in stock
Helen
Tatyana, the plum gave juice and a lot ... already boiled and poured the plum ...
Admin

Lenahow happy I am for you and your plum! You can't even imagine how I was worried

Well, it's not scary anymore, everything will go fine. Follow the algorithm and everything will be OK!
Irina Dolars
Thick plum wedges with a great spice aroma!
What else is needed for happiness fruit dessert?
Thank you, Tanyusha, for the work done!
Take away
Admin

Irisha, to your health!
I am convinced that such slices are perfect for laying in cakes and pastries, they turn out to be dessert, dense and neat
Rada-dms
I, too, looked at such beauty! I went to do it, just the kg was left from my spicy.
And which tastes better, these or the previous ones?
Admin

The taste is different.
With rosemary it turns out more like "dining" eateries. And with rum as dessert. So choose which is better

And the pears are delicious
Helen
Tatyana, today for three days ... boiled .. add la star anise, cinnamon, pink pepper, rum ... poured plums in jars ... and I have a lot of syrup left ... why ??
Admin

Lena, everything is correct! With each new boil and pour, less syrup will remain.
When you boil the syrup, drain all the syrup - both from the jar with plums and the "spare", and then pour it over again.
Helen
Tatyana, I realized ... today I bought plums again and covered another 3 kg with sugar !!
Admin

Well done!
Admin

Plums are ready and tasted
She described the whole process and arranged a photo

Dessert prunes "candied fruits (glace fruits)", with rum, star anise, cinnamon, pink pepper

Good and tasty blanks for everyone
alba et atra
Yesterday I went to the market.
I saw beautiful solid plums there.
Of course I bought them right away.
I will make "Dessert Prunes"!

Here are the plums already washed.

Dessert prunes "candied fruits (glace fruits)", with rum, star anise, cinnamon, pink pepper

alba et atra
Removed the bones.
I put it in a jar.

Dessert prunes "candied fruits (glace fruits)", with rum, star anise, cinnamon, pink pepper

Admin

Lena, carefully read the first post of the recipe on how to start pouring plums
alba et atra
Quote: Admin

Lena, carefully read the first post of the recipe on how to start pouring plums

Thank you Tatiana!

I almost learned the recipe by heart.
I fell asleep with plum sugar yesterday, during the night the sugar was only slightly moistened. But there is still time until evening, I hope the syrup will appear.

Tatyana, what if you don't catch the plums, but pour the syrup from the jar into a saucepan, boil it and pour it into a jar with plums?
Admin

That is why I am writing that the first couple of days you need to cook plums in a wide bowl, because there is still little juice and it can grab a stone.You can't get this out of a deep can, even if you break it.
A lot of juice will be over time, after boiling the syrup and pouring. And you need to catch plums from the bowl only in the first couple of days, when we are just forming the syrup itself. Boil in no case plums in syrup, we get a mess of plums!

From the recipe:
To do this procedure with boiling the syrup 12-15 times and the algorithm of actions will be as follows:
- pour all the syrup from the jar into the pan through a sieve, leave the spices in the jar along with the fruit.
- bring the syrup to a boil, remove the formed foam from the surface so that the syrup remains clean.
- pour boiling syrup over the plums in a jar. Pour the syrup slowly and carefully so that the syrup penetrates the entire depth of the jar.
- cover all plums with syrup, and even above the plums, which will float up and absorb the syrup.
- with a long-handled spoon, very carefully pass into the plums in several places to allow the syrup to penetrate more inside the jar.
- if necessary, the plums will be dry on the surface, add more syrup to cover the plums completely.
- close the jars with lids, and leave to infuse for another day.
- taste the syrup, it is possible to add some more spices and rum. In this case, you need to add to the boiling syrup.
- repeat the procedure daily
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=432736.0
alba et atra
Quote: Admin

That is why I am writing that the first couple of days you need to cook plums in a wide bowl, because there is still little juice and it can grab a stone. You can't get this out of a deep can, even if you break it.

Clear.
I'm going to put the plums into a wide saucepan.
I remember well that there is no need to boil the plums, but I made jam.
Admin

Lena, write - we will figure it out together, I will help you get through the two-day period
And about cooking specials. I warn you to .....
alba et atra
Quote: Admin

Lena, write - we will figure it out together, I will help you get through the two-day period
And about cooking specials. I warn you to .....

Thank you, I will definitely write and put photos.
I'm worried about cooking.
I really want everything to work out and the plums are so glorious, it will be a shame if they are wasted.

The main thing is that I got such really hard plums, so I wanted to buy the same ones today, so that I would immediately put "Spicy Plums", they will be prepared in parallel.
And the price is pleasant - 60 rubles per kilo, not at all ruinous.
Helen
Quote: Admin
we will figure it out together, I will help you get through the two-day period
I was also worried that there would be no juice ... but in the morning there was so much of it that there is still a lot of it ... by the weekend it will be two weeks ...
alba et atra
Quote: Helen3097

I was also worried that there would be no juice ... but in the morning there was so much of it that there is still a lot of it ... by the weekend it will be two weeks ...

Oh, congratulations!
You are already at the home stretch!

Helen
Quote: alba et atra

Oh, congratulations!
You are already at the home stretch!
Admin
Quote: Helen3097

I was also worried that there would be no juice ... but in the morning there was so much of it that there is still a lot of it ... by the weekend it will be two weeks ...

Lena, waiting for the final result, very interesting
But, that it is delicious ... nothing to say, especially when they are dried in a dryer, this is something
alba et atra
I boiled the syrup a second time.
It smells so good of dried plum ...
Admin
Quote: alba et atra
It smells so good of dried plum ...

Aha! And in finished form, well, purely smoked prunes
alba et atra
Once again she boiled the syrup and skimmed off the foam.
I tasted it.
It looks like cherry jam with a spicy peppery aftertaste.
It's a pity to try the plum for now ...
Admin
Quote: alba et atra


It looks like cherry jam with a spicy peppery aftertaste.
Plum try sorry for now ...

me too ... sorry for now

And after drying in finished form, the plum is more like a prune, both in taste and smell.
alba et atra
Quote: Admin

And after drying in finished form, the plum is more like a prune, both in taste and smell.

Well, today is only the 9th day.
At least 5 more days before drying.
I think the taste changes with every boil of the syrup.
Then, I tried the foam, it has a cherry flavor.
alba et atra
Quote: alba et atra

It's a pity to try the plum for now ...

I agreed with the frog for one plum ...
Sooo delicious!
The plum has not lost its shape, the pulp is dense in consistency, when you chew it also resembles jelly marmalade, only the cream still crunches.
I will pour in for a couple more days and try again, maybe it will already be possible to dry it.
Admin
Quote: alba et atra

I agreed with the frog for one plum ...

the deal is almost done! Laughed heartily!

I also do not recommend "wetting" the plum for a very long time, 12-15 times is enough so that all the juices from the plum are not squeezed out. I store it later in the filling so that it does not dry out completely.
And I dry the plums as needed, too, so that they don't completely dry out.
I have several dried cream in a bag - I can't agree with a greedy toad in any way to persuade them, I will wait for an excuse to forcefully put on the table

LenaI am very pleased with the result, the effort is worth it CONGRATULATIONS!
Admin
Quote: alba et atra


The plum has not lost its shape, the pulp is dense in consistency, when you chew it also resembles jelly marmalade, only the cream still crunches.

And if you fill it with a nut and pour it with black and white chocolate ...
alba et atra
Quote: Admin

And if you fill it with a nut and pour it with black and white chocolate ...
Here, I just wanted to ask about this.
If after a couple of fillings (there will be just 15 fillings), dry them in chocolate, will they not disappear until December 15?
Friends from Pskov will come to me, and they are very fond of chocolate-covered fruits, I used to buy them in the Metro, but here I want to treat them to mine ...
I want to make it in white, milk and dark chocolate. So you can put a nut, it's very interesting. Thanks for the idea!
The main thing is that I have a good toad, he will not let me shrink until my friends arrive!

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