Plumrapturecordial Recipes

THE BEST PLUM CRISP RECIPE

Steps:

• Preheat the convection oven to 325 F (165 C).
• In a medium glass bowl sift the flour. Then cut cold butter into small cubes. Add salt and mash all together using a pastry cutter until it becomes a crumbly consistency.
• Then add organic light brown sugar, organic sugar, organic cinnamon, real sea salt, and organic rolled oats. Mix everything well using a spoon. Set aside until ready to use.
• In a small glass bowl add organic sugar and organic all-purpose flour. Mix well until combined and set aside until ready for use.
• Rinse plums. Cut each plum in half and remove the pit. Then cut each half in half again to end with 1/4 sized pieces. Put the cut plums into a large glass bowl.
• Sprinkle with sugar/flour coating mixture prepared earlier. Toss the plums with flour mixture until all are covered well.
• Transfer coated plums into a ceramic baking dish. Cover with oats mixture and bake for 45 minutes at 325 F (165 C).
• Remove crisp from the oven .
• Cool crisp for 30 minutes to an hour before serving.

PLUM CRUMBLE

Steps:

• Preheat the oven to 375 degrees. In a medium bowl, whisk together 1 cup sugar, salt, and flour. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. Set aside half the mixture. Add the cinnamon, baking powder, and 1 egg to the other half. Mix until well blended. Press into the bottom of a 9-inch shallow baking dish. Bake until firm and golden brown, about 15 minutes.
• While the pastry is baking, whisk together 1/4 cup sugar, the remaining egg, the cream, and the almond and vanilla extracts in a small bowl; set aside.
• Remove the pastry from the oven, and top with plum slices. Pour the cream mixture over the plums, and sprinkle with reserved butter-flour mixture. Sprinkle with the remaining 2 tablespoons sugar, and bake until topping is golden brown and the plums are tender, 20 to 30 minutes. Serve warm or at room temperature with whipped cream.

TANGY PLUM LIQUEUR

Steps:

• Layer half the plums into the bottom of a very large jar with a lid, pressing the plums down as tightly as possible. Pour half the sugar over the plums, then half the vodka over the sugar. Sprinkle on half the vanilla extract, and place about half the orange peel pieces into the jar. Layer the rest of the plums into the jar, pressing them down, and top them with the remaining sugar, vodka, vanilla extract, and orange peel pieces. Screw on the jar lid.
• Using an unscented candle, drip a coating of wax around the jar lid to prevent leaking. Cover the jar with a dark-colored towel. Place the jar on its side in a dark, cool place, and turn the jar every day for 21 days, replacing the towel to keep out light.
• After 21 days, strain out the liqueur from the plums and peel with a fine strainer lined with cheesecloth, and bottle the liqueur in attractive bottles with tight-fitting caps.