*  Exported from  MasterCook  *
 
                               PICKLED PLUMS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10                    Minutes, pour over plums and
                         -let stand several hours.
                         -Bring to boiling
 
   Pickled Plums
   
   Use 5 pounds plums; wipe with damp cloth and prick
   several times with large needle.  Boil 5-2/3 cups
   sugar, 1 quart vinegar and cloth bag contining 1 ounce
   whole cloves, 1 ounce allspice berries, 1 ounce mace
   and 2 ounces stick cinnamon; pour over plums and let
   stand overnight. Drain again, cook syrup point, remove
   spice bag, pack in clean hot jars and seal at once.
   Approximate yield: 5 pint jars.
   
   This recipe was printed before it was recommended to
   water bath everything, but between the fruit and the
   vinegar, I wouldn't think it would be over 10 minutes.
   
   Damson Plum Conserve
   
   Use 2 pounds plums, pitted and chopped, 1 orange,
   chopped and cooked 20 minutes in 2 cups water, 1/2 cup
   raisins and 3 cups sugar.  When thick, add 1/4 cup
   chopped walnut meats.  Approx. yield: 6 (6 oz.)
   glasses.
   
   Plum Butter
   
   Use 4 pounds plums; add 2/3 cup sugar for each cup
   pulp.  Approximate yield: 1 1/2 quarts butter.
   
   Plum Surprise
   
   2 large oranges                   1/4 cup honey 12
   plums 1/2 cup shredded coconut 1 cup heavy cream,
   whipped
   
   Peel oranges and cut each in 6 slices.  Cut plums in
   quarters, removing pits; roll in honey, then in
   coconut. Arrange a slice of orange on each of 6 desert
   plates; place 4 plum quarters on top and top with
   cream. Cover with orange slice, top with cream and
   garnish dish with 4 plum quarters. Yield: 6 portions.
   
   Brandied Plum Sauce
   
   Stew washed plums or prunes in water to cover about 10
   minutes, or until soft, adding sugar to taste when
   half done; to 1-1/2 cups sauce, add 2 tbsp. brandy and
   serve on ice cream or other desserts.
   
   Frozen Plum Pudding
   
   1/4 cup currants                   3 tbsp. shredded
   figs 1/4 cup seeded raisins             1/2 cup
   maraschino cordial 1/4 cup finely shredded citron
      3 tbsp. blanched chopped almonds 12 maraschino
   cherries, chopped 1 quart chocolate ice cream 3 tbsp.
   shredded dates
   
   Wash currants, add raisins, and steam or simmer in
   small amount of water 5 minutes, or until plump;
   drain and cool.  Marinate all other fruits in
   maraschino cordial 6 hours; combine fruits and nuts,
   and mix into ice cream. Turn into freezing trays of
   automatic refrigerator and freeze 2 to 4 hours, or
   until firm. Approximate yield: 3 pints.
   
   Sorry about this one.  I had it all typed in and
   realized that there aren't any plums in it. Red Plum
   Ice Cream
   
   8 red plums                        1 tsp. gelatin 3/4
   cup sugar 2 tbsp. cold water 1 1/2 cups water 2 tbsp.
   lemon juice 2 tbsp. corn syrup 1 cup heavy cream,
   whipped
   
   Cook plums with sugar and water about 15 minutes, or
   until soft; remove stones and force pulp through
   sieve. Add corn syrup and gelatin, softened in cold
   water, and stir over heat until dissolved; cool. Add
   lemon juice and fold in cream; turn into freezing tray
   of automatic refrigerator with temperature control set
   at coldest point. Freeze 2 to 4 hours, or until frozen
   to the desired consistency, stirring once during
   freezing. Approximate yield:  6 portions.
  
 
 
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