Ingredients

Main Ingredients

2.5 pounds (1kg) pitted prunes
1 to 2 tablespoons olive oil
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried garlic
Dried rosemary
We recommend:

For Oil Infusion

7 ounces (200 grams) oil mixture (olive and refined sunflower oils)

Instructions

Step 1

Prepare the Plums

Wash the *plums* and pat them dry cautiously. Cut them in half and remove the pits while keeping the halves intact. Place the plums in a *large bowl*, drizzle them with olive oil, and mix thoroughly to coat them evenly.

Step 2

Season and Dry

Arrange the plum halves on a baking sheet lined with a quality baking paper or a Teflon mat, cut side up. Sprinkle them evenly with dried garlic, salt, sugar, and dried rosemary. Optionally, sprinkle some fresh rosemary on top for added aroma.

*Dry* the plums in an oven set at **65°C to 70°C (150°F to 160°F)** for approximately 12 to 14 hours. Use a mode that allows for air circulation, ensuring to leave the oven door slightly ajar to let out the moisture. The finished plums should be *firm* on the outside yet soft on the inside.

Step 3

Infuse the Oil

In a saucepan, gently heat the oil mixture with *sliced garlic cloves* and a few sprigs of fresh rosemary. Avoid bringing it to a boil. Allow this infusion to cool down slightly.

Step 4

Store and Serve

Pack the sun-dried plums into a jar, layering them and pouring the garlic-herb oil over each layer. Ensure all the plums are submerged under the oil. Seal the jar with a lid, allowing it to infuse for a week. Store the open jar in the refrigerator.

Use the aromatic oil from the plums to dress *salads*, as it enhances flavors wonderfully!

Servings

The delightful journey of tasting these cured plums doesn't just end at the preparation—it's time to serve them in style! 🍽️

As a Standalone Snack: Simply pop one in your mouth and let the flavors dance! Their unique taste stands out perfectly on its own.

With a Cheese Platter: Imagine spreading soft cheese on a cracker and topping it with a cured plum. The creamy and sweet-savory combination is a match made in heaven. 🧀

For those wine and dine evenings, presented alongside a glass of your favorite wine, these plums set the mood with their sophisticated charm. They bring out the fruity notes in both red and white wines effortlessly.

Feeling adventurous? Chop them up and toss into a fresh salad! 🥗 Their rich flavor adds a superb depth to simple greens.

Equipment

Parchment Paper or Teflon Mat

These prevent sticking and make cleanup a breeze. Trust me, they’re lifesavers!

Variations

Ever wondered how to make this recipe fit dietary preferences? Well, let’s find out! 🌱

Gluten-Free Option: The base recipe is inherently gluten-free, so enjoy your plums without a worry. Just make sure any oils or seasonings used are certified gluten-free.

For a Vegan Touch, nothing much changes—simply ensure all the oils and additional ingredients align with vegan standards. The power is in the way you season them, so let those spices sing! 🌿

Faq

  • How do I know when the plums are ready during drying?

    Look for plums that are dry to the touch but still moist inside when squeezed gently. They should be pliable yet not mushy.

  • What’s the best storage method for longevity?

    Store them in a clean glass jar in the fridge. They deepen in flavor over time and can last up to several weeks!

  • Can I add other herbs aside from rosemary?

    Absolutely! Thyme or oregano can add wonderful complexity to your plums, too.

  • Is there an optimal temperature to cure the plums faster without compromising quality?

    Stick to the recommended low and slow method (65°C-70°C). Rushing it could lead to uneven drying.

  • How can I prevent the plums from sticking?

    Use good quality parchment paper or a Teflon mat. A light spray of cooking oil can also help.

  • How does the type of olive oil affect the taste?

    Choose a mild, fruity olive oil for subtlety or a more robust one if you prefer a pronounced olive flavor in your plums.

Nutrition facts

Delicious Sun-Dried Plums with Herbs
Recipe Yield:Approximately 1.5 kg of dried plums
Calories:The entire recipe yields approximately 2500 to 3000 kcal, depending on the oil absorption
Calories (Min - Max):2500 - 3000
Total Fat:168g
Saturated Fat:24g
Protein:15g
Total Carbohydrate:460g
Total Sugars:360g