10050
Source: Food Network Magazine. September 2010 issue.
Ingredients:
1 1/2 lbs. ripe plums, cut into 1 inch pieces (with skin)
2 1/4 C. sugar
2 vanilla beans, split lengthwise and halved crosswise
4 small cinnamon sticks
1 lemon
1 1/2 lbs ripe plumcots or apricots, cut into 1 inch pieces (with skin)
Preparation:
Put the plums, sugar, vanilla beans and cinnamon sticks in a large,
wide saucepan. Squeeze the lemon juice through a strainer into the pan.
Cook over medium-high heat, stirring occasionally, until the sugar
dissolves and the mixture boils, about 10 minutes.
Reduce the heat to medium and continue to cook, stirring occasionally, until a candy or deep-fry thermometer registers 220 degrees F, about 30 minutes. (To be sure that the mixture has reached the gel point, spoon some onto a chilled plate and put in the freezer until cool. The liquid should set; if not, continue to cook and retest after a few more minutes.) Remove the pan from the heat and let cool 30 minutes.
Return the plum mixture to medium-high heat. Bring to a boil, stirring, then add the plumcots. Reduce the heat to medium and simmer until the plumcots are tender, about 5 minutes. Discard the cinnamon sticks.
Reduce the heat to medium and continue to cook, stirring occasionally, until a candy or deep-fry thermometer registers 220 degrees F, about 30 minutes. (To be sure that the mixture has reached the gel point, spoon some onto a chilled plate and put in the freezer until cool. The liquid should set; if not, continue to cook and retest after a few more minutes.) Remove the pan from the heat and let cool 30 minutes.
Return the plum mixture to medium-high heat. Bring to a boil, stirring, then add the plumcots. Reduce the heat to medium and simmer until the plumcots are tender, about 5 minutes. Discard the cinnamon sticks.
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