tuskarora
I hasten to report back and thank, otherwise - I'm an ungrateful pig, I can't get to my computer.
Made for 2.5 kg of plums. It turned out very tasty. I have already used one can. as for me - so a little sour in itself. But for ice cream or cottage cheese or something else, this is just amazing! Thank you!
Linadoc
Elena, thanks for the report! You can adjust the sugar for yourself. For me it's so great, but here the plum can be different, and everyone's tastes are definitely different.
Sasha55
Linochka, your recipes are always excellent. This one is simply breathtaking. Made from 2 kg plums. It turned out thick and tasty. I hid the rest of the port wine, I'll cook another portion without fail.
Linadoc
Sasha, to your health and bon appetit! thank you for rating
Seberia
Linadoc, Lina, the plum has turned out ... Mmmm .... As my grandmother used to say - "eat your mind"
Delicacy aromas soared in the kitchen that the whole family completely refused to leave this very kitchen
In general, my biggest thanks for such a yummy
Elena_Kamch
Linadoc, Lina, what a wonderful recipe! But our plum does not grow, but is sold at 350 rubles per kg. But I really want to try it! Maybe I'll do it with at least 1 kg ...
Loksa
All kvitin was bought up, yesterday I ran around all the shops - no way! I bought pectin and something else, I don't remember.
Linochka, can you make pectin from this? Agar didn’t find either ..... I had agar at home, but it’s even more difficult to find it.
Loksa
I know that pectin is not quite right, but might it work? And another question, if I doubt the quality of the port, can I just fortified wine?
Crochet
And I poured Abkhazian semisweet), I didn't have enough for two portions, I added semisweet white ...

Now I will put on a bake!
Loksa
Inna, maybe I can get this too? I only have Cahors, port has a different taste. Does alcohol disappear?
Ksarochka
Quote: Loksa

Inna, maybe I can get this too? I only have Cahors, port has a different taste. Does alcohol disappear?
I've already asked about fortified red wine. The replacement was approved for me. Yesterday I cooked a double portion, I didn’t have enough wine, but Cahors was stagnant for a while. Refilled them. It turned out great!
Linadoc, thanks for the recipe. The jam is delicious! I took half of the zhelfix. Everything was gelatinous and with one serving. But it seems to me that I can feel his (zhelfix) taste ...
Crochet
Ksarochka, Lenus, and at what temperature did you bake?

I have at 150 with convection, it is raging - mom do not cry ...
Ksarochka
Inn, I read here before that someone baked on convection at t = 175 degrees. I also put it on. Time, as it should be according to the recipe, 1 hour, but I had a double portion.
Linadoc
Quote: Seberia
my biggest thanks for such a tasty treat
You're welcome!
Quote: Loksa
can pectin be prepared from this?
It is possible, but I don’t know the proportions, we must look at the recommendations for pectin.
Quote: Loksa
just fortified wine?
you can just wine, not fortified.
Quote: Krosh
topped up with semi-sweet white
That's okay!

Quote: Loksa
I only have Cahors
Cahors will go, just a slightly different flavor will be.
TATbRHA
I will bake for days without pectin-quittin-agar! Nope - one, which means I don't want - two. The prunes are dense, and so wonderfully gelatinous. Thanks for the recipe!
Linadoc
Quote: Ksarochka
Everything was gelatinous and with one serving.
As I say, it all depends on the plum itself - some more of its pectin, some less.
Girls, T select, based on your technical conditions.
Crochet
Quote: Linadoc
Girls, T select, based on your technical conditions.

That's what I did I have an oven for 20 grams. gives out more lowering the temperature to 130 gr. (convection) and throwing for a double portion over the prescribed time for half an hour ...

I rolled up three half-liters and left a little to try ...

The sample has not yet been removed, it will be in time, let it cool down, as it should ...

Linochka, thank you so much for the recipe, I don't doubt for a second that it will be delicious !!!
Linadoc
Quote: TATbRHA
The prunes are dense, and so wonderfully gelatinous.
Tatyana, it all depends on the plum itself, if there is enough pectin in it, then additional is not required.
Quote: Krosh
This is exactly what I did
Inna, well, you are an experienced person with us, she figured it out perfectly and attached it to herself!
Elena_Kamch
Loksa, and in which departments is pectin sold? I then realized that the agar was over, and it took too long to order on the internet ...
Florichka
I also ran after zhelfix. Then I bought it at 7 Continent for 50 rubles, and recently in Ashan I saw 29 rubles each, grabbed 6 pieces, all that was. He appears, but then disappears. Probably all make Linin plum. ... Sold in the department where vanilla sugar, spices, yeast.
Loksa
Florichka, in Auchan ?! I was, not in ours.Elena_Kamch, In the "ABC of taste". Did you write late?
Cvetaal
Linadoc, thanks for the interesting and original recipe, I want to cook it, but please educate me about port 777. Today I saw this port in the Five at a penny price of 69 rubles, but did not dare to buy, is the price confusing, or is it always so cheap?
Loksa
Svetlana, my husband forbade buying it, I also looked! and I also looked at a port bag for 500r, - the toad strangled ..... what to do?
Linadoc
Svetlana, take it, we just need a taste from it, And we are not going to drink it, the price is close to 106r in a rural store. The alcohol evaporates anyway.
Elena_Kamch
Quote: Loksa
In the "ABC of taste"
Loksa, Oksana, thank you! Only in our wilderness there is no such thing ...
Elena_Kamch
Quote: Linadoc
The alcohol evaporates anyway.
Linadoc, Lina, how natural, inexpensive port is it? In our time, powders are diluted and it is not clear what happens ... Maybe, really, it's better for 500 r? Also in thought ...
Florichka
And I successfully used my production three times - black currant wine, red wine, viburnum liqueur (it stood for 2 years - aged). It turned out delicious. What suits me the most about this recipe is the small amount of sugar and the amazing aroma and taste from star anise, cardamom and cinnamon. Interestingly, the taste and aroma of star anise is not harsh, with subtle notes, not the same as if you just sniff this star.
Linadoc
Elena, it cost 1p50kop even under socialism
But for yourself you can buy for 500 rubles, And you can also buy something of your own, like Ira.
Seberia
I smelled star anise for the first time in my life. And I was stunned by the unusual aroma
By the way, the second time when I made a plum, I put even less sugar - at the request of my relatives, 200 grams per kilogram in total. And also very tasty
Elena_Kamch
Lina, well, I'm reporting
I took this port

Plum baked in port

Agar or other gelling agents were not found. I added one apple, it didn't help much for the density. But it turned out delicious!
So, the north are now also covered with a delicious recipe. I think maybe I can still do it before the plum on sale runs out.
Elena_Kamch
Two photos could not be inserted ..
This is the result
Plum baked in port
Seberia
ABOUT! I also made this port
By the way, agar-agar with citric acid did not thicken my plum.It did not affect the taste, of course, but I still liked it better with zhelfix
Elena_Kamch
What is gelatin? I have never seen anywhere
Seberia
Elena_Kamch, it is called that
Plum baked in port
Elena_Kamch
And what is written in the composition? Do they sell in stores?
Seberia
Quote: Elena_Kamch
And what is written in the composition?
Powdered sugar, pectin, citric acid, sorbic acid.

Quote: Elena_Kamch
Do they sell in stores?
Straight into them
Elena_Kamch
Quote: Seberia
Straight into them
and we are in our wilderness and do not know anything
Why is there only sorbic acid A gelling pectin, it turns out ...
Seberia
Quote: Elena_Kamch
sorbic acid
Well, declared as a preservative
Elena_Kamch
It is clear that a preservative ... Why add to dry matter ...
Seberia
I also thought about it. Perhaps it is a preservative for the jam (finished product)? When has the water been added?
Elena_Kamch
Maybe ... It turns out the same preservative in the port and also in the gelatinous. Will preserve For a long time ...
marina-asti
It turned out that she did not report here either!
The only digression - there was no port at home, but it had to be done, the port was replaced by cognac! There is nothing left to try - just lick the tray! Delicious! We'll try the rest later)
Plum baked in portPlum baked in port

Loksa
Elena, will preserve forever. I also looked at such a massandra, and I'm going to use it. How does it taste? And I also bought - "Je Mix" - that they just do not come up with to concern us. On the packet of this JMix there is information that it should be boiled for no more than 3 minutes, otherwise the gelling properties will weaken. Who would have known about this Marina earlier, I reviewed my stocks, I have champagne and whiskey - both will not work. Plum baked in port
marina-mm
Quote: Seberia
By the way, citric acid agar didn't thicken my plum
Mine was not thickened either. And later I read that citric acid prevents agar from hardening? Or was it necessary to add at the end of cooking in order to boil less?
It turned out tasty but liquid.
Linadoc
Girls, there is a suggestion to sprinkle with pectin and gelatin at the end of baking and stir gently. But agar-agar should thicken when cooled in any case.
Elena_Kamch
Quote: Loksa
How does it taste?
Loksa, Oksana, delicious porno wine We could not resist tasting My husband is an expert in port wines, prefers Portuguese, but they agreed about Massandra that he is not inferior and even superior in some way.

Quote: Loksa
And I also bought "Je Mix"
Googled the composition. The same as in the jelly COMPOSITION: pectin (thickener), sugar, citric acid (acidity regulator)
And the agar should thicken. It is always recommended to boil it, but not for very long, of course. But when I made jelly with him, I thickened
Elena_Kamch
Quote: marina-mm
It turned out tasty but liquid
marina-mm, Marinamaybe try adding only agar without citric acid? Already at the end of baking and boil for a minute? It seems to me that it should work out.
marina-mm
Elenamaybe only next year, the plum is over.
Elena_Kamch
Quote: marina-mm
the plum is over
And we still sell. Uzbek written Delicious
Loksa
And my plum still weighs on the tree.
Lina, what do you think if I support her on the stove, and then grill on top? I have a stove with a hob, no oven.

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