Dried Plum Dish

Name: Dried Plum Dish - Dimitrina F.
Ingredients: 1 kg dried plums; 400 ml water; 50 ml white wine; 2 tablespoons of flour; 6 tablespoons of sugar; 50 ml oil; 1 onion; a pinch of salt; 1 teaspoon of vanilla powder

Sezon - Dried Plum Dish by Dimitrina F. - Recipia

On Maundy Thursday, we usually cook dried plums with caramel sauce. In our family, they are given away as alms, but I also make this simple dish throughout the year because it’s easy to prepare and doesn’t require many ingredients. From experience, the most important thing is to wash the dried plums well before using them so that the smoky smell doesn’t linger and the sauce isn’t too dark in color. The recipe remains the same every time – plums, caramel, onion, white wine, and a bit of vanilla. Quick Info Total time: about 1 hour Preparation time: 35 minutes Cooking time: 25 minutes Servings: 8 Difficulty: easy Recipe type: vegan, traditional, for Maundy Thursday alms or whenever you crave something sweet and sour Ingredients 1 kg dried plums 400 ml water 50 ml white wine 2 tablespoons flour 6 tablespoons sugar 50 ml oil 1 onion a pinch of salt 1 teaspoon vanilla powder Preparation method 1. Clean the dried plums of any stems or residues. 2. Place the plums in a bowl of hot water and let them soak for 30 minutes. 3. Drain the water completely and discard it. 4. Rinse the plums again in warm water, then drain them very well. 5. Finely chop the onion. Heat 50 ml of oil over low heat, add the onion, and sauté until it becomes translucent (it should not be browned). 6. Sprinkle 2 tablespoons of flour over the onion, stir, and let it cook on low heat for about a minute, just enough for it to incorporate and not leave any raw flour. 7. Pour 400 ml of water over the onion and flour mixture and stir well to avoid lumps. Let the sauce simmer until it thickens and becomes smooth. 8. Add the soaked plums, then the white wine, a pinch of salt, and the vanilla powder. 9. Now prepare the caramel: put the 6 tablespoons of sugar in a small pan over medium heat and let it melt until it turns a light golden brown. Once melted, turn off the heat and carefully pour a small cup of water over the caramelized sugar, being cautious not to splash. Stir until the caramel dissolves in the water. 10. Pour the caramelized sugar over the plums and sauce. 11. Allow everything to simmer on low heat for 5 minutes after it starts to boil. 12. Turn off the heat and let the dish cool slightly before serving. It can be enjoyed warm or cold. Why I make this recipe often It’s quick and doesn’t require much attention. The ingredients are always available at home or at the market. The result is delicious every time, and the dish keeps well from one day to the next. For fasting or when I want something sweet, plums with caramel sauce are always a safe choice. Tips and Variations Tips Soak the plums properly and rinse them in two waters. Otherwise, the sauce will be too dark and may have a smoky taste or unpleasant odor. The onion should only become translucent, not browned. When pouring water over the caramelized sugar, be careful not to splash, as the sugar can spatter. Substitutions If you don’t have white wine, you can omit it, but the taste will be slightly different. Vanilla powder can be replaced with a packet of vanilla sugar, but adjust the sugar to taste. Variations Some fasting recipes use a simple water and sugar sauce instead of caramel, but caramel adds a unique flavor. If the plums are very dry, you can increase the soaking time. Some people omit the onion, but it’s important for a balanced flavor. Serving Ideas The plum dish with caramel can be served warm or cold, as a dessert for fasting or as a sweet-sour dish at the end of a meal. It can also be enjoyed on its own, without any accompaniments. Frequently Asked Questions 1. Can I use smoked plums? Yes, but wash them very well; otherwise, the smoky flavor will be too intense and will alter the color and aroma of the sauce. 2. Can it be made without wine? Yes, the wine is not essential, but it adds an extra note of flavor. If you don’t use it, don’t substitute it with vinegar or another alcohol. 3. What kind of onion is suitable? Regular yellow onion, as fresh as possible, is suitable. I do not recommend red onion for this recipe. 4. Can I use another type of sugar? White granulated sugar is recommended. Brown sugar will slightly change the flavor, and powdered sugar is not suitable for caramel. 5. Should the dish be served warm or cold? It can be served either way. When cold, the sauce thickens a bit more, and the flavors meld better. Nutritional Values Approximately, per serving (out of 8): Calories: about 210 kcal Protein: 2 g Fat: 4 g Carbohydrates: 48 g Fiber: 4 g Values are approximate, based on the content of dried plums, sugar, a bit of oil, and flour. It’s a recipe with quite a bit of sugar and carbohydrates, suitable for fasting. Storage and Reheating It can be stored in the refrigerator in a covered container for 2-3 days. If needed, it can be reheated over low heat or in the microwave. If the sauce has thickened too much, add a tablespoon or two of water when reheating.

Dried Plum Dish

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