alba et atra
Quote: Admin


LenaI am very pleased with the result, the effort is worth it CONGRATULATIONS!

Thank you!
I am very pleased with your approval.
I tried to be a diligent student.
Admin
Quote: alba et atra
wither and chocolate them, until December 15, they will not be lost?

Will not be lost! Just forget about them, I have boxes on my balcony

You can make different fillings, mold cheese with herbs, walnuts, feta cheese with herbs and so on ...
Well, pour chocolate of course, only cheese and nuts.
alba et atra
Tatiana, good afternoon!
I think my plums are ready.
I want to start drying them today.
And I need to persuade my husband to take me for chocolate.
Tanya, what kind of chocolate did you chocolat the plums with?
And what is the best way to do it?
Admin

That's good!
Lena, I didn't chocolate plums, although it could have been done.
It is better to buy dark chocolate 70-80% cocoa - it tastes well and is not bitter at all
Look, I have such chocolate on my carrot.
alba et atra
Quote: Admin


It is better to buy dark chocolate 70-80% cocoa - it tastes well and is not bitter at all
Look, I have such chocolate on my carrot.

Thank you!
Got it.
I went to look at the carrots.
alba et atra
Tatiana, good afternoon!
Here they are our plums (your idea is my execution)!
Now I will put them to dry, and as soon as they dry I will chocolate.
Yesterday I went to the shop at the factory for chocolate, so that it was certainly fresh. I bought what they advised. But white is not there, and I really want plums in white chocolate!

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

Lena, what delicious treats are black, shiny AND delicious ...
Looking forward to further experiments - interesting
alba et atra
Quote: Admin

Lena, what delicious treats are black, shiny AND delicious ...

Delicious, not the right word!
The hamster's eyes lit up, they already sparkle, but the toad does not sleep ...

Tanya, how they smell ... mmm ...
You will go crazy from one aroma, and you will go to it like those rats chasing a pipe ...
Admin
Quote: alba et atra


Tanya, how they smell ... mmm ...
You will go crazy from one aroma, and you will go to it like those rats chasing a pipe ...

And you wait until the plums dry in the dryer, then they smell of smoked prunes, a slight one - well, just prunes
This is where the test for the toad will be
alba et atra
Quote: Admin

And you wait until the plums dry in the dryer, then they smell of smoked prunes, a slight one - well, just prunes
This is where the test for the toad will be

alba et atra
Tatyana, the first batch has dried up.
I will dry the second.
Delicious of course unreal!
One thing is upsetting, the skin is too thick at the autumn plums!
Well, nothing, let's wait for summer, and summer thin-skinned and tender plums!
Admin

LenaCongratulations! With a start!
Summer is not so tasty. You need to select a variety
Mandraik Ludmila
Tatyana, to bookmarks! I missed this charm of something! In the fall, when the plum begins, it must be done!
Admin
Zhdemsssss ....
Tricia
Mandraik Ludmila, Luda, I confirm that according to Tatiana's recipe, you get simply amazing fruits! She is my ideological inspirer!
And what kind of kiwi I got !!! Fly away! I took them to relatives - everyone was in quiet shock from the deliciousness and unusualness. I generally keep quiet about prunes and plums.
Admin
In the fall, start cooking boxes with marmalade for the New Year
Such surprises come out, very tasty
Crochet
Quote: Admin
In the original, the recipe is called "plum jam without cooking"

Tanechka, but you can find out what the recipe was in the original?

Or that banal familiar to all raw jam: for a kilo of fruit - two kilos of sugar?
Admin
Quote: Krosh

Tanechka, but you can find out what the recipe was in the original?

Or that banal the familiar raw jam: per kilo of fruit - two kilos of sugar ?

I don’t even look at such recipes. Sugar-eating, no more ... it's not mine

In the original there was about the same recipe, pouring plums with syrup, this is "without boiling" Only along the way I had to rebuild to a better and more optimal performance, besides, I already had the experience of pouring plums
Crochet
Quote: Admin
overeating sugar

Yeah, she is, but someone tastes good ... probably ...

Quote: Admin
The original had about the same recipe

Then it's clear, thanks, Tanechka !!!

Lit up to try !!!

Although I confess honestly, the length of the process is a little scary ... but most likely it only seems long at first glance ...

It remains to wait for the appearance of prunes on the market ...
Admin
Quote: Krosh

Although I admit it honestly, the process takes a little scares ... but most likely this is only at first glance seems long ...

What scares you? There is a complete substitution of raw fruit juice for sugar syrup, which is a preservative.
I still have pears in full health, which I made back in October 2014, my first experience with such fruits. And they stand in a jar in the refrigerator under a regular lid. And the plums also stand freely, I drag them around when they want. No urge that they want to deteriorate, there is no mold. But the taste!

Dessert prunes "candied fruits (glace fruits)", with rum, star anise, cinnamon, pink pepperSweet pears "candied fruits (glace fruits)"
(Admin)


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

Well, why are they bad?

I don't see anything complicated in fruit processing
Once a day, drain-boil-pour again hot syrup into jars - 15 minutes will be required - this is not much But the result!
Crochet
Quote: Admin
There is a complete substitution of raw fruit juice for sugar syrup, which is a preservative.

It's clear, Tanyush , but somehow it takes too long, then replacement ... Just kidding, of course ...

Tanya, and 15 fillings is optimal, right?

Fewer fillings will result in a slightly different product?

Tanechka, and something similar can be created from cherries?

Or cherry will not stand such abuse?
Admin
Quote: Krosh
Fewer fillings will result in a slightly different product

This will produce a raw product! What is fraught with sour syrup

Cherries don't need it like that. However, you need to try everything
alba et atra
Quote: Krosh
only it takes too long, then substitution

Inna, but what is the result!
The main thing is to hide the result well both from the family and from yourself, otherwise it will end on the same day ...
Unrealistically delicious stuff!
And the truth is not long and not tense!
Crochet
Quote: Admin
This will produce a raw product!

Oh, there it is ...

Thank you, Tanechka , it's still good that I asked in advance !!!

I confess that a nasty little thought to slightly reduce the number of fillings permanently appeared ...

I reasoned as follows: if a "live" plum jam without cooking I cook just that, with spices and spices 3-4 heatings are enough, then why these plums with a fendipers name you need many times more ...

When will the necessary plums on sale appear ...

Quote: Admin
Cherries do not need this

I will not !!!

Quote: Admin
however, you need to try everything

Don't mind me ...

Quote: alba et atra
The main thing is to hide the result well from the family and from yourself.

I'm not dangerous, my family, however, too, so it is quite possible to do without hide and seek ...

Quote: alba et atra
Unrealistically delicious stuff!

I believe !!!

I firmly decided - I will do it, but I can only wait for the drain ...

Lenochka, thank you (or you?) great for responsiveness !!!
alba et atra
Tanya, I don't know where to ask ...

I make dessert fruits, according to this recipe, apricots and nectarines.
Everything is fine with apricots, but nectarines seem to be going to ferment !!!
What to do?

Here they are. It can be seen that the apricots drowned safely, but they do not want nectarines ...

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

How much sugar is in the syrup and how many fillings have passed?
alba et atra
Quote: Admin

How much sugar is in the syrup and how many fillings have passed?

The sugar in the nectarines was 600 g per 1.5 kg, I got scared and added another 200, now 800 g.
In apricots 600g. by 1.5kg. and left it.
The filling took 5.
Admin

Nectarine is sour, it needs more sugar, add up to 1-1.2, otherwise it will sour. The syrup should be thick, viscous - and you don't need a lot of syrup, otherwise it gets washed out in the fruit juice. And then we'll see ...
Nectarines are difficult to preserve. And it's better to take large

Dessert prunes "candied fruits (glace fruits)", with rum, star anise, cinnamon, pink pepperDried nectarines
(Admin)


Five fillings, this is still not enough, do more and more.
alba et atra
Quote: Admin

Nectarine is sour, it needs more sugar, add up to 1-1.2, otherwise it will sour. The syrup should be thick, viscous - and you don't need a lot of syrup, otherwise it gets washed out in the fruit juice. And then we'll see ...
Nectarines are difficult to preserve. And it's better to take large

Five fillings, this is still not enough, do more and more.

Thank you Tatiana!
So I'll add some more sugar.
I just didn't want to make it too sweet.
I don't really like nectarines, but here I tried these little white ones, and they are like tiny peaches, so delicious, delicate aromatic, and I caught fire.
With fills it is clear, I usually fill in for a long time, and the process fascinates me.
alba et atra
I topped up my apricots and nectarines!
I like the result very much.
I want to leave them in syrup like that, although it is also tempting to wither and chocolate.
Tanya, I really need advice on spices and additives, I want to shade the taste, embellish it.
So far, this is just fruit in sugar syrup.
Admin

Lena, I am very happy for your result, I sit in the bushes and worry

It is advisable to add flavoring additives at the stage of pouring, then they will have time to soak inside them
alba et atra
Quote: Admin

It is advisable to add flavoring additives at the stage of pouring, then they will have time to soak inside them

Tatyan, so I'm ready to make a couple more fillings with additives.
It's just that I have problems with creativity, so I came for advice and help.
Admin

Lena, I have such a topic Food & Seasoning Compatibility - look, define your taste.

For fruits, juices, compotes: cinnamon, cloves, ginger, star anise, cardamom. You can also add dry citrus peels, rosemary sprigs, pink peppercorns.

But, the best option is to use flavors from the first pour.
alba et atra
Quote: Admin

Lena, I have such a topic Food & Seasoning Compatibility - look, define your taste.

For fruits, juices, compotes: cinnamon, cloves, ginger, star anise, cardamom. You can also add dry citrus peels, rosemary sprigs, pink peppercorns.

But, the best option is to use flavors from the first pour.

Tanya, thanks for the tips!

So this was a trial so far, next time I will put supplements right away!
Kokoschka
alba et atra, Lena read that you covered dried plums in chocolate.
And just two questions about chocolate:
How much does it cost in a factory, what kind of factory.
And the second plum was vinegar?
alba et atra
Quote: Kokoschka

alba et atra, Lena read that you covered dried plums in chocolate.
And two questions at once, about chocolate:
How much does it cost in a factory, what kind of factory.

I went to Krasnoselskaya for chocolate, to the United Confectioners.
Actually, I go there for sweets, and at the same time I bought chocolate, in plates, bitter, Red October it seems.

Quote: Kokoschka

And the second plum was vinegar?

No, the plums were spiced from this recipe.
Vinegar plums are different.
Admin

Well, that's it! Preparing goodies and gifts for the New Year! We will have prunes in chocolate
Kokoschka
Elena, and what is the price for a 100 gram one? Soon I'll go to Moscow, maybe it makes sense to get there, just in time for the final fill ...
Admin, Tanya has already washed the plum, I'm going to do it. The only thing missing is rum. I'll ask you to buy it.
Is the light one suitable? I read that for desserts, dark has a more pronounced taste.
Tanya yes, I will! Mustache is ready!
Yesterday 3 kg made six 200 gram jars of dried plums. How delicious it is .....
alba et atra
Quote: Kokoschka

Elena, and what is the price for 100 gram, how much is it? Soon I'll go to Moscow, maybe it makes sense to get there, just in time for the final fill ...

Lilia, I don't remember exactly, it seems to be 69 rubles.
Admin
Quote: Kokoschka


Yesterday 3 kg made six 200 gram jars of sun-dried plums. How delicious it is ...

LenaWhat plums are we talking about?

Probably about these?

Dessert prunes "candied fruits (glace fruits)", with rum, star anise, cinnamon, pink pepperDried prunes in the oven, in fragrant oil
(Admin)


Very tasty too! To your health!
alba et atra
Quote: alba et atra

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

Nectarines and apricots look like this now.
Kokoschka
Quote: Admin
Probably about these?
Yes about them.

Tanya about dark rum, what do you think?



Posted on Friday 26 Aug 2016 2:51 PM

Elenais it dessert?
Admin
Quote: Kokoschka
Tanya about dark rum, what do you think?

I have one principle - color harmony.
To light fruit-berries - light rum, wine
To dark - dark.
Light rum will not color dark prunes, but dark rum can color light fruits. If it's acceptable and will not "stain" the color of the fruit - you can add any rum.
Kokoschka
I see, Tanya. Thanks for the clarification.
alba et atra
Quote: Kokoschka


Elenais it dessert?

If nectarines with apricots, then yes, dessert ones!
Here I will add spices, pour three more times and probably wilted, literally slightly, they are already so amber, almost transparent, delicious (I have already eaten 1/10).
Photo by smartphone, not very good, live better.
And then (if there is anything left) I will chocolate.

This recipe is so attractive for Tanya!
All that I see fruit (and some vegetables), grease and wilted hunt ...
Sorry, finely chopped zucchini! We'll have to leave it in the syrup.
Here I want to make a dessert pumpkin with a mango flavor.
Admin
Linen, you make a carrot and chocolate - and see the reaction
alba et atra
Quote: Admin

Linen, you make a carrot and chocolate - and see the reaction

Tatyan, I remember about the carrot!
Especially for this recipe, I grow white carrots. The violet is still growing, but it disappears. Using the example of purple potatoes, it turned out that the purple color of the flesh becomes gray-brown when heated ...
Admin

Zhdemsssss ...
Kokoschka
Oh ....... how delicious it is, even to read .....!
There are very few drains left ...
The son said that he had already bought me rum!


Added Friday 26 Aug 2016 8:57 PM

Tanya is calculating for a plum with a stone, right?
Since without a bone, it will already be less than 1 kg ...
svetlana)))
Is it possible to replace rum with cognac?

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