GINGER PLUM TART
Sweet cravings, begone: This free-form plum tart is done in only 35 minutes. Plus, it's extra-awesome when served warm. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. On a work surface, unroll crust. Roll to a 12-in. circle. Transfer to a parchment-lined baking sheet., In a large bowl, toss plums with 3 tablespoons sugar and cornstarch. Arrange plums on crust to within 2 in. of edges; sprinkle with ginger. Fold crust edge over plums, pleating as you go., In a small bowl, whisk egg white and water; brush over folded crust. Sprinkle with remaining sugar., Bake until crust is golden brown, 20-25 minutes. Cool on pan on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 190 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 108mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
PLUM AND GINGER JAM
Pack in a jar the wonderful flavors of autumn with this plum and ginger jam recipe. Just four ingredients and less than one day of prep and cooking time.
Provided by Elaine Lemm
Categories Jam / Jelly
Time 2h45m
Yield 15
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Halve the plums, remove the stone and place the plum halves into a large ceramic bowl. Save 10 to 12 plum stones and discard the rest.
- Sprinkle the plum halves with 4 tablespoons of the sugar.
- Cover with a tea cloth and put to one side for 2 hours at room temperature, or preferably overnight in the fridge if you have the time. After a few hours, you will see the sugar has melted and the plums have rendered up plenty of juice. When this happens it is time to make the jam.
- Place all the plums, the juices, the remaining sugar, and the ginger, if using, into a large, heavy-bottomed or preserving pan. Place over medium heat and stir until all the sugar has dissolved. Raise the heat until the jam begins to bubble and boil the mixture for approximately 10 minutes, stirring every 2 minutes to avoid the sugars sticking to the sides of the pan.
- Put a clean saucer or tea plate into the freezer.
- Crack the shells of the pits and remove the tiny kernels inside.
- Place the kernels in a teacup and cover with boiling water for 1 minute.
- Strain the kernels; the skin should come away from the kernel easily. Reserve.
- After the jam has boiled for 10 minutes, take the saucer or plate from the freezer, take a small spoonful of the jam and place onto the saucer. Pop it into the fridge for 5 minutes. Push the edge of the jam on the saucer and if it "wrinkles" the jam is ready. If not, continue to boil on high heat. Repeat the jam setting test until the jam shows "wrinkles" when pushed.
- Once the jam is ready, turn off the heat but do not remove from burner. Leave it to stand for approximately 10 minutes.
- Take your hot, sterilized jam jars one by one and, using a jug and a funnel, carefully fill to the neck of the jar.
- Once all the jars are filled, divide the kernels between the jars.
- Cover the surface of the jam in the jar with a wax disc-this will help prevent mold forming during storage. Seal the jar with a tight-fitting lid or a cellophane disc secured with an elastic band. Leave to cool.
Nutrition Facts : Calories 265 kcal, Carbohydrate 68 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 67 g, Fat 0 g, ServingSize 1 jar (15 servings), UnsaturatedFat 0 g
PLUM-GINGER RELISH
This relish goes well with grilled or roasted chicken, pork, turkey, or duck.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- In a small saucepan, heat oil over medium. Add shallots and ginger, season with salt and pepper, and cook until softened, 3 minutes. Add plums, sugar, and 1/2 cup water. Bring to a simmer and cook until plums have softened (add 1/4 cup water if needed), about 12 minutes. Stir in vinegar and zest. Season with salt and pepper.
Nutrition Facts : Calories 50 g, Fat 2 g, Protein 1 g
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