Dried Blood Plums Recipes

GRANDMA'S PLUM COBBLER

Steps:

• Preheat oven to 375 with rack the center. Cover a baking sheet in foil (to catch drips)
• Combine the filling ingredients in a large mixing bowl and pour into an 8 or 9 inch square or round baking dish. Cover with foil and bake (just the filling!) for 20 minutes to release juices and thicken the filling.
• While the filling is heating, prepare the topping. Beat the butter and sugar for 2-3 minutes with an electric mixer until fluffy. Add the egg yolk and vanilla and 1 minute more. Add the dry ingredients and gently blend until just combined.
• Remove hot filling from oven and drop cookie dough on top by the tablespoonful. Bake again for 40-50 minutes, until topping is golden brown.
• Cool for at least 20 minutes before serving. Can serve warm or cool. Best with vanilla ice cream.

STEWED PLUMS

Steps:

• Wash, de-stone and halve the plums (leave the skin on).
• Place the sugar, water, orange juice and cinnamon stick into a medium-sized pot over a medium heat and simmer, stirring occasionally until the sugar dissolves.
• Add the plums and simmer for 8-10 minutes or until the fruit is soft and begins to break down. Keep an eye on it as very ripe plums will cook faster and will get mushier. You want the plums to still be intact, but be soft and cooked through.
• Remove and discard the cinnamon stick.
• Enjoy hot or cold. Delicious on ice cream, yogurt, pancakes, waffles etc... Get creative with the stewed plums.

DRIED BLOOD PLUMS

Steps:

• Wash plums.
• Cut into wedges, removing pit (quarters or sixths depending on the size of the plum).
• Place on dehydrator rack (or some ovens have low temperature setting for drying fruit).
• Dry at 135 degrees for about 24 hours. Drying time may vary considerably depending on humidity levels.
• They are done when they are leathery and sticky, but no longer juicy.
• Store them in ziplock freezer bags in the freezer until ready to use.
• FYI - Some varieties of blood plum are Ruby Blood, Satsuma and Mariposa.