Finishing the work week, you need to recuperate this coming weekend. Therefore, a little sweetness will not hurt. We miraculously managed to buy delicious plums from Uzbekistan (which is very rare in Dubai). The number of them pushed me to awaken my imagination and ingenuity, and cook something faster than the plums go bad. This is how this simple recipe appeared.
The homeland of the domestic plum is the vast territory of the Eastern Caucasus and Asia Minor. There is a version that these plums appeared as a result of crossing yellow-red sweet cherry plums and sour, tart purple thorns.
Regardless of the taste, all plums contain a lot of sugar (sucrose, fructose and glucose) and fiber. They contain a lot of vitamins A and C, calcium, phosphorus, potassium, iron. Fresh and dried plums are rich in antioxidants, pectins, organic acids and tannins.
The use of plums in cooking
Sweet, dessert varieties of plums are added to fruit salads, pastries, ice cream and other desserts. Plums are also used in the preparation of meat dishes. Their sweet and sour taste pairs well with fatty meats, which are used in recipes for stuffed duck or North African tagine. Sour and small plums are used to make compotes, preserves, jam and marmalade. In Eastern Europe, plum is added to the filling of pies and dumplings. In China and Japan, not only sweet but also salty dried plums are popular. These plums are used for refreshing drinks, served with ice, or eaten as a snack. Pickled plums are prepared in many Asian countries. In Japan, onigiri rice balls are prepared with pickled umeboshi plums or served as a flavoring accent to the main course.
– 1 cup flour + for sprinkling
– 1/2 tsp sugar
– 1/8 tsp salt
– 6 tbsp (85 g) cold butter, cut into 1/2-inch cubes
Have a great weekend and good mood everyone.
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