BALSAMIC PLUM PRESERVES
Make and share this Balsamic Plum Preserves recipe from Food.com.
Provided by dicentra
Categories Plums
Time 20m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Stir together all ingredients except basil in a 4-qt. microwave-safe glass bowl.
- Microwave at HIGH 8 minutes (mixture will boil). Stir mixture, and microwave at HIGH 8 to 10 minutes or until thickened. (You're going for the viscosity of pancake syrup here.
- The mixture will thicken to soft-set preserves after it cools and chills.) Stir basil into warm preserves.
- Cool mixture completely (about 2 hours). Serve immediately, or cover and chill preserves in an airtight container until ready to serve. Store in refrigerator up to 3 weeks.
Nutrition Facts : Calories 569.3, Fat 0.8, SaturatedFat 0.1, Sodium 38, Carbohydrate 146.1, Fiber 4.9, Sugar 126.8, Protein 1.9
CAPRESE SKEWERS WITH PLUM BALSAMIC DRIZZLE
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h35m
Yield 20 servings
Number Of Ingredients 8
Steps:
- Put the bocconcini in a large bowl with the olive oil, red pepper flakes and some salt and pepper. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour.
- In a food processor or blender, puree the plums with the balsamic vinegar until smooth. Pour the mixture into a medium pot and bring to a boil over medium-high heat. Turn the heat down to simmer and cook until the mixture has reduced by about half, several minutes. It should be fairly thick, but remember, it will continue to thicken as it cools. When cool, pour it into a squeeze bottle and refrigerate.
- Trim about 2 inches of the leaves off the bottoms of the rosemary sprigs. Skewer a tomato followed by a bocconcino onto each. Arrange on a platter, cover and refrigerate until ready to serve. Just before serving, squeeze over the plum balsamic drizzle.
PLUM PRESERVES
As requested, a plum preserve using pectin. I am guessing on the yield as I found this one on the net.
Provided by Martina
Categories Plums
Time 55m
Yield 4-5 pints
Number Of Ingredients 7
Steps:
- Wash plums, cover with water.
- Cook until tender.
- Remove seeds and cut up.
- Measure 6 cups pulp.
- Add sugar, juice and grated peel of orange and lemons and raisins.
- Cook until thick and clear.
- Add nuts, then pectin.
- Pour into hot sterilized jars.
Nutrition Facts : Calories 1684.1, Fat 28, SaturatedFat 3.7, Sodium 356.9, Carbohydrate 371.9, Fiber 16.4, Sugar 328.9, Protein 15.5
PORK TENDERLOIN WITH BALSAMIC PLUM REDUCTION
A nice cozy meal for when the nights get colder. It is great with orzo and walnut pilaf! I just happened to have spare blueberry juice, but any juice would work.
Provided by Anonymous
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
- Season the pork tenderloin with salt and pepper. Heat olive oil in a heavy skillet over high heat until the oil shimmers; gently lay the tenderloin into the hot oil. After about 1 minute, gently loosen the meat from the bottom of the skillet, if necessary. Cook until the pork is seared a golden brown color, about 3 minutes per side. Transfer the pork to the lined baking sheet.
- Roast the seared tenderloin in the preheated oven until a thermometer inserted into the center of the pork reads at least 145 degrees F (63 degrees C), about 15 minutes. Remove the pork from the oven and allow to rest for 10 minutes before slicing into medallions.
- Cook the plums, balsamic vinegar, brown sugar, honey, and blueberry juice in a small saucepan over medium-low heat, stirring often, until the plums are soft, about 10 minutes. Transfer the sauce to a blender and blend until smooth. Return the sauce to the saucepan and simmer until reduced and thickened to the consistency of apple butter, about 5 more minutes. Spoon plum sauce over the sliced pork to serve.
Nutrition Facts : Calories 176.4 calories, Carbohydrate 12.3 g, Cholesterol 49.1 mg, Fat 6.1 g, Fiber 0.4 g, Protein 17.7 g, SaturatedFat 1.4 g, Sodium 42.1 mg, Sugar 11.8 g
PLUM PRESERVES
Make and share this Plum Preserves recipe from Food.com.
Provided by Rita1652
Categories Spreads
Time 50m
Yield 5 1/2 pints
Number Of Ingredients 3
Steps:
- Combine all ingredients in a large saucepot.
- Bring to a boil, stirring until sugar dissolves.
- Cook rapidly almost to gelling point.
- As mixture thickens, stir frequently to prevent sticking.
- Ladle into hot jars, leaving 1/4 inch head space.
- Adjust two-piece lid caps.
- Process 15 minutes in a boiling water canner.
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