Dried plums: a savory dish for the winter

Plums are a great product for preparing a variety of dishes. Traditionally, plums are used to make jam and bake various desserts. Many famous chefs experiment with plum sauce by adding a variety of spices, and sweet, sour, and salty ingredients. You can also make an independent appetizer from plums, which will be a great addition to the festive table.

Today, FoodOboz editorial team shares the secrets of making a spicy plum appetizer with garlic and chili peppers

Appetizer dried plums with rosemary

Ingredients:

small plums - 1 kg

garlic - 4 heads

olive oil - 50 ml

sea salt - 1 tsp

sunflower oil - 200 ml

chili pepper - 1/4

dry rosemary - 1 tsp

dry oregano - 1 tsp

Method of preparation:

1. Divide the washed plums in half and remove the pits.

2. Cut three heads of peeled garlic into thin slices.

3. Combine olive oil, dried rosemary and oregano.

4. Mix everything thoroughly and season the plums.

5. Cover the dehydrator tray with parchment paper. Lay the plums on top of it with the cut side up.

6. Put 1 slice of garlic on each half.

7. Dry in a dehydrator at 70 degrees for 12 hours.

8. In a saucepan, heat the sunflower oil with the slices of one head of garlic and chili.

9. Put the dried plums tightly in sterile jars and pour the hot garlic and chili dressing to cover all the pieces.

10. Store in a cool place.

Some life hacks for drying plums

1. It is best to dry plums of the Hungarian variety. These plums have dense flesh.
2. For a characteristic black shine, plums can be soaked in honey syrup.
3. You need to choose ripe fruits, without rot and damage.