SPICED ITALIAN PLUMS (PRUNES) IN PORT
We have an old Italian prune tree in the front yard that is usually loaded every year. We fix many of them this way, and have wonderfully sweet, spicy prunes for breakfast all year. We usually spend a whole weekend canning prunes and making apple butter. (another old tree in the yard). Any type plum would most likely work.
Provided by Outta Here
Categories Plums
Time 1h
Yield 6 pints, 12 serving(s)
Number Of Ingredients 7
Steps:
- Cut plums in half and remove pit. Combine sugar, water, orange peel, cinnamon sticks and cloves in a large pot. Bring to a boil. Reduce heat and simmer a few minutes. Add plums, a layer at a time to heat through, about 2 minutes. Remove plums from syrup.
- Pack hot plums into hot pint jars, leaving 1/2 inch headspace.
- Repeat with remaining plums.
- Reheat syrup to a boil. Remove from heat; discard cinnamon sticks. Stir in port.
- Pour over plums, leaving 1/2 inch headspace. (add a few cloves and pieces of orange peel to each jar). Remove air bubbles. Adjust caps.
- Process 20 minutes in boiling water bath.
Nutrition Facts : Calories 398.9, Fat 1, SaturatedFat 0.1, Sodium 7.2, Carbohydrate 90.7, Fiber 4.6, Sugar 83, Protein 2.2
SPICY PLUM SAUCE
My flavorful fruit sauce is delicious over pork or poultry. The pepper gives it a little kick you usually wouldn't expect. —Suzanne Veverka, White Cloud, Michigan
Provided by Taste of Home
Time 1h45m
Yield 9 half-pints.
Number Of Ingredients 10
Steps:
- In a blender or food processor, process the plums, onion and garlic in batches until smooth. Transfer to a Dutch oven. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer until reduced by a third, 60-90 minutes., Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 54 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.
SHRIMP CREPES
Mild sauces do not cover up the taste of the shrimp. Not too rich. Scallops can be used instead of lobster.
Provided by impellizzeri kitchen
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h30m
Yield 10
Number Of Ingredients 18
Steps:
- Spray a 9x12-inch baking dish with cooking spray.
- Beat 1 1/2 cups milk and eggs together in a large bowl using an electric mixer until frothy, about 2 minutes. Add 1 1/4 cups flour and 1/4 teaspoon salt to milk mixture; beat until incorporated, about 2 more minutes.
- Heat a non-stick skillet over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, about 4 minutes. Run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown, about 2 more minutes.
- Whisk water, 1/4 cup flour, 1/4 teaspoon salt together in a bowl.
- Place butter and garlic in a non-stick skillet over low heat. Cover skillet and cook until garlic is golden brown, about 7 minutes. Add shrimp and lobster meat; stir, cover skillet, and cook until shrimp are bright pink and cooked through, about 5 minutes. Add lemon juice and cayenne pepper; stir, cover skillet, and cook for 5 more minutes.
- Whisk water-flour mixture and stir into shrimp mixture. Sprinkle Parmesan cheese over shrimp mixture; cook and stir over medium heat until thickened, about 1 minute. Remove skillet from heat and spoon shrimp filling onto each crepe. Roll each crepe around filling and place in the prepared baking dish.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 1 cup milk, mayonnaise, and 1 tablespoon flour in a small saucepan; cook and stir over medium heat until bubbling, 2 to 3 minutes. Drizzle sauce over filled crepes.
- Bake in the preheated oven until crepes are cooked through and sauce is bubbling, 25 to 30 minutes.
Nutrition Facts : Calories 290.7 calories, Carbohydrate 19.5 g, Cholesterol 228.9 mg, Fat 9.8 g, Fiber 0.6 g, Protein 29.5 g, SaturatedFat 3.7 g, Sodium 427.3 mg, Sugar 3.1 g
POACHED PLUMS
Cook a comforting autumn dessert using these gently spiced, poached plums. Or make them the star of the show simply served with cream, custard or ice cream
Provided by Barney Desmazery
Categories Dessert, Dinner, Supper
Time 35m
Number Of Ingredients 4
Steps:
- To prepare the plums: wash and cut them into quarters, then remove the stones.
- Tip the sugar into a pan with 225ml water, the cinnamon and vanilla. Gently heat until the sugar dissolves.
- Slide the fruit into the syrup. Bring the pan to the boil, then let it simmer for 5-10 mins - depending on the ripeness - until the plums are soft. Leave to cool slightly and serve as they are with something creamy.
Nutrition Facts : Calories 239 calories, Fat 1 grams fat, Carbohydrate 63 grams carbohydrates, Sugar 53 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
REGULAR CREPES
A simple crepe recipe which can be filled with whatever your heart desires; fruit, jam, applesauce or powdered sugar.
Provided by Bonnie Molleston
Categories Breakfast and Brunch Crepes Sweet
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl, sift together flour, sugar, baking powder and salt. Stir in the remaining ingredients; mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Stack the finished crepes by putting wax paper between each one. Keep covered with a dry cloth until ready to eat.
Nutrition Facts : Calories 110.7 calories, Carbohydrate 15 g, Cholesterol 39.3 mg, Fat 3.7 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 2 g, Sodium 159.5 mg, Sugar 3.1 g
SPICED PLUM CREPES WITH PORT SYRUP
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the plums, port, water, brown sugar, cinnamon, cloves, and peppercorns in a saucepan and bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the plums are soft but still hold their shape, 12 to 15 minutes. Transfer the plums to a bowl with a slotted spoon, remove the spices, and cover to keep warm. Increase the heat to medium-high and cook the remaining liquid until thick and syrupy, 3 to 4 minutes.
- To serve, put a crepe on each of 4 dessert plates. Put a spoonful of plums on one quarter of each crepe. Then, fold the crepe over the filling to create a triangle shape. (The crepes can also be served folded in half like an omelet, or rolled.) Top each filled crepe with a dollop of whipped cream, then drizzle the warm port syrup over the top of each.
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