Sun dried plums

Today we suggest making a spicy sun dried plums. On the table are sun-dried plums with garlic and Provencal herbs. They are good as an addition to meat, delicious to simply put on a piece of bread, or use as a component for various sandwiches.

5 from 2 votes

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Cook Time 4

Total Time 4

Course Appetizer

Cuisine European

Servings people

Calories 267 kcal

Equipment

1 baking sheet
1 mix bowl
1 tablespoon
1 teaspoon
1 chopping board
1 knife
3 jar 250 ml capacity
3 lid

Ingredients

1 kg plum
1 tbsp sugar
1 tsp salt
½ tsp Provencal herb blend
300 ml vegetable oil
6-8 clove garlic

Instructions

Prepare everything you need. The plums should not be too soft, they should not be watery.
Cut the plums in half and remove the pits. Place the fruits on a baking sheet.
1 kg plum
In a small bowl, mix salt, sugar, and Provencal herbs.
1 tbsp sugar, 1 tsp salt, ½ tsp Provencal herb blend
Generously sprinkle each plum with the salt mixture.
Place in the oven and dry for the first two hours at 120 ℃, then another two hours at 100 ℃. Use the convection mode or slightly open the oven to let the steam escape. If you don”t do this, condensation will collect on the oven walls, and the plums will not dry properly in high humidity. Note that you should not dry them completely, otherwise only the skins will remain. If in doubt, let them cool down, the plums will firm up and it will be easier to assess their readiness.
Place in sterilized jars, layering with garlic cloves. Pour hot vegetable oil over them (heat in the microwave or on the stove). Seal the jars and store in the refrigerator.
6-8 clove garlic, 300 ml vegetable oil
The sun-dried plums are ready. Use within 2-3 months.

Nutrition

Calories: 267kcalCarbohydrates: 0.3gProtein: 0.04gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 17gMonounsaturated Fat: 7gTrans Fat: 0.2gSodium: 39mgPotassium: 3mgFiber: 0.03gSugar: 0.1gVitamin A: 2IUVitamin C: 0.2mgCalcium: 2mgIron: 0.1mg

Keyword homemade, vegetarian