Sugar Roasted Plums And Apricots Food

STONE FRUIT JAM

Steps:

• Toss fruit and sugar together in a large, heavy-bottomed pot. Let sit for at least 15 minutes or up to overnight, tossing periodically to coat and to dissolve the sugar. (This will help coax the juices out of the fruit.)
• Place a small plate in the refrigerator to chill. (You'll use this later.)
• Bring the fruit to a strong simmer over medium heat until the skins burst and the juices start to boil, 10 to 15 minutes. If using a vanilla bean as an add-in, put it in the pot now.
• Increase the heat to medium-high. Cook the jam, stirring occasionally with a wooden spoon or spatula at first and more frequently as juices thicken until most of the liquid has evaporated and the fruit has begun to break down, about 25 to 35 minutes. How much it breaks down will depend on the type of fruit and how ripe it is. (For example, peaches are likely to retain their shape, while plums and apricots will break down almost entirely.)
• As the jam cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles. This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate there, increasing the chance that the fruit will burn.) It's also the stage at which splattering may occur, so take care in stirring.
• When the jam reaches a slow, thick boil, add lemon juice and any of the add-ins (see note). Continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. To test the consistency, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook it a few minutes more.
• Remove from heat, and pick out vanilla bean, if you added it earlier. Divide between jars, leaving 1/4 inch of space at the top of the jar, and seal immediately. Can the jams (see our How to Make Jam guide for more instruction), or store in the refrigerator, using them up within a couple of weeks.

JAMIE OLIVER'S BAKED FRUIT

Steps:

• Preheat oven to 425*F Using a food processor, combine vanilla pod and sugar.
• Wash fruit.
• Halve and remove pits from plums, nectarines, peaches and apricots, if using, and peel bananas and cut into chunks.
• Place fruit in a single layer on baking sheet (s).
• Sprinkle with about 1/2 cup of vanilla sugar.
• (Store leftover vanilla sugar in an airtight container.) Bake fruit 10-15 minutes, or until fruit is soft but still holds its shape.
• Serves 8-10.

SUGARPLUMS

Steps:

• Put the almonds, plums, apricots, and figs into the bowl of a food processor and pulse 20 to 25 times or until the fruit and nuts are chopped into small pieces, but before the mixture becomes a ball.
• Combine the powdered sugar, anise seeds, fennel seeds, caraway seeds, cardamom, and salt in a medium mixing bowl. Add the nut and fruit mixture and the honey and mix using gloved hands until well combined.
• Scoop the mixture into 1/4-ounce portions and roll into balls. If serving immediately, roll in the coarse sugar and serve. If not serving immediately, put the balls on a cooling rack and leave uncovered until ready to serve. Roll in the coarse sugar prior to serving.
• The Sugarplums may be stored on the cooling rack for up to a week. After a week, store in an airtight container for up to a month.

PLUM APRICOT CRISP

Steps:

• Preheat oven to 400 degrees F.
• Set rack in the center of the oven. Combine all of the topping ingredients into a food processor. Pulse until the mixture forms crumbles the size of small peas; do not over process. Set aside.
• Pour the plums and apricots directly into a large, shallow baking dish and sprinkle with sugar and flour to coat evenly. Spread crisp topping over entire surface of fruit. Bake until fruit is bubbly and the top is golden brown, approximately 30 to 40 minutes. Serve warm or room temperature, plain or with ice cream.
• Make the topping ahead. In fact make a double or triple batch and freeze it in single recipe size packets so you can whip up a crisp on the spot, anytime.

SUGAR-ROASTED PLUMS

Steps:

• Preheat oven to 400 degrees. Arrange plums, cut side down, in a medium ovenproof skillet or baking dish. Sprinkle butter, sugar, orange zest, and pinch of salt over plums. Roast until very tender but still intact, 40 to 45 minutes. Pour orange juice over top; swirl to incorporate. Serve warm.

SUGAR PLUMS

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the sugar and cinnamon in a bowl. Whisk egg white, then roll the plums first in egg white and then the cinnamon sugar until very well coated in a sugary crust.
• Space apart in a buttered baking dish, then bake for 15 mins or until the plums are crusty, cooked through and starting to be juicy. To test, poke in a cocktail stick; if it goes in easily, they are ready.

BAKED APRICOTS (FRANCE)

Steps:

• Preheat oven to 400 degrees F & generously butter a large baking dish.
• Put apricot halves, cut side up & in one layer, in the prepared baking dish.
• Sprinkle with sugar, dot with butter & bake until tender, about 15 minutes, or until the apricots are caramelized with the sugar but still retain their shape.
• Serve hot with creme fraiche or vanilla ice cream.