Plums really don't last very long once they are picked, certainly if they have not been sprayed or washed in preservatives etc...so the following day, it was time to grade and wash them, and start using them up.
I made preserves, using two new original recipes:
The full and detailed recipes are on my other Blog: Mrs Mace Preserves, but clicking on the title of the pictures will lead you straight there.
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The rest, after a handful were eaten, were slow roasted to turn them into semi-dried plums, which are now in the freezer.
Only today I picked up an email from Jane the donor of the plums asking how to bake the plums.
Preserving the plums means having to remove some of the moisture, As lover of plums know, they don't last long in the fruit bowl, being very juicy and prone to moulds.
Using firm but ripe plums cut them in half , and remove the stone, and trim any little bitten bits. Lay out the halves on baking trays covered with baking parchment. Sprinkle gently with a little caster sugar, about two teaspoons to a medium tray of plum halves.
Bake in an oven about 140 C, or slightly lower, which will take longer...The aim if for the juice to evaporate and leave a plum that is not browned or burnt. Until you get used to your plums, your oven, and the effect you want, just keep opening the oven and having a good peep and feel. This also allows the moisture to escape. It may take a couple of hours or longer. There are many guidelines on the internet. I end up freezing these small morsels in layers interleaved with baking parchment to keep them separate, and like to leave them soft and looking like they do above.
During winter months these come out to be incorporated into bakes or to add to desserts. The last time I had a bagful given I devised The Kenilworth Bun.
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