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.

Plum

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.

Properties

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.

Plum Pie

Ingredients:

Dough:
– 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

• 4 large plums
• 100 g fat sour cream
• 1/2 tablespoon lemon juice
• 3 tbsp caster sugar
• 1 tablespoon cornstarch

Cooking method:

1. Put the flour, sugar and salt in a mixer and add butter. Stir the ingredients pulsatingly several times until the pieces of butter are the size of a bean (at least). Instead of a mixer, you can use 2 kitchen knives.
2. Add approx. 1 tbsp of cold water, but not more than 3 and 1/2 tbsp. After each addition, stir the dough until it sticks together, but no longer.
3. Put the dough on the table. With quick movements, collect it into a ball and roll it into a pancake with a diameter of 10 cm.
4. Wrap the pancake in plastic wrap and put in the refrigerator for 30 minutes (maximum 3 days).
5. Roll out the finished dough into a rectangle, put it in a mold and press the edges. Chop with a fork, cover with parchment paper and sprinkle peas or beans on top (for a press). Bake for approx. 15-20 minutes. Then remove the form from the oven, remove the paper.
6. Peel the plums, cut into slices. Beat sour cream with powdered sugar, starch and lemon juice. Transfer to a saucepan and heat until thickened over low heat, stirring constantly, not boiling.
7. Put the finished cream on the dough, lay the plums beautifully on top. Sprinkle with sugar and cinnamon (to taste). Bake for 15-20 minutes at 170C.

Have a great weekend and good mood everyone.