Plums

PLUMS

The following recipes show you why Plums are such a great fruit to dehydrate!

With an Ezidri dehydrator you can create dried plum slices in no time at all! Dried plums or Prunes, are a good source of fibre & Vitamin A, and make a great snack or a tasty addition to your cereal. They are also fantastic when rehydrated or used in a variety of sweet & savoury dishes like rollups, cakes, meals & more!

HOW TO DRY PLUMS

Plums can be dried in halves, slices or sections. The best way to pit plums is to cut around the stone and then twist the two halves in opposite directions. The stone will remain in one of the halves which can be easily removed with a knife.

If you would like to dry your plums in halves, simply 'pop the backs' by turning them inside out & place skin side down on your Ezidri dehydrator trays. Otherwise, simply slice your plums into 5mm slices or eighths & dry for 10-14 hours at 55 deg C (Snackmaker-Medium).

When ready, Prunes should be leathery with no visible moisture pockets.


PRUNE NUT CAKE


Ingredients

2 cups cake flour
1 cup sugar
1/4 cup unsweetened cocoa powder
2 Tbsp baking powder
1/4 tsp salt
500g rehydrated plums (prunes), liquid reserved & chilled
1 cup chopped toasted nuts
1 cup mayonnaise
1 cup cold water, optional
1 tsp vanilla extract


Method

Heat oven to 180 deg C.

Sift flour, sugar, cocoa, baking powder & salt together. Stir in rehydrated plums (prunes) & chopped nuts. Mix mayonnaise with 1 cup of the reserved plum liquid or water & vanilla. Stir in mayonnaise mixture into flour mixture & blend thoroughly.

Pour into a greased 23cm x 33cm (9in x 13in) pan. Bake for about 35 minutes, or until cake springs back to the touch.

Allow to cool, cut into squares and enjoy!

Recipe courtesy of The Dehydrator Cookbook, by Joanna White.

PLUM PUDDING


Ingredients

1 cup whiskey
1 cup dried plum pieces (3cm size)
3/4 cup orange juice
4 slices white bread, broken into pieces
1 cup firmly packed light brown sugar
2 eggs, beaten
2 cups dried grapes (raisins)
1 cup finely chopped pitted dried dates
1/2 cup chopped walnuts
1 cup all-purpose flour
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp baking soda
1/2 tsp salt

Method

Combine the whiskey & the dried plum pieces in a bowl, cover & let soak overnight in a refrigerator. The next day, drain the plums, reserving the whiskey. Measure it & add enough of the orange juice to make 1 cup.

In a bowl, place the bread pieces. Pour the whiskey-orange juice mixture over them & stir to combine. Stir in the brown sugar and the eggs, and combine well.

In a large bowl, combine the rehydrated plums, raisins, dates & walnuts. In another bowl, combine the flour, cinnamon, cloves, baking soda & salt. Add the dry ingredients to the fruit mixture & stir to combine.

Pour the pudding into a well-greased 4 cup pudding mould, & cover with aluminium foil. (Don't use a loaf pan or ring mould). Tie string around the edge to secure the foil & prevent water from seeping into the pudding.

Bring approx 3cm (1in) of water to boil in a deep saucepan. Place the pudding mould on a rack in the saucepan & cover with a tight fitting lid. Steam the pudding for 3 1/2 hours, adding more boiling water when necessary to maintain the level of water in the kettle.

Let the pudding cool for at least 10 minutes before removing it from the mould.

Serve with ice-cream or custard & enjoy!

Securely wrapped, this pudding will keep in the refrigerator for months.

Recipe courtesy of Mary Bell's Complete Dehydrator Cookbook.

WILD RICE STUFFING


Ingredients

1 1/2 cups minced rehydrated onions
3/4 cup diced rehydrated celery
1/4 cup butter
12 peppercorns
6 whole cloves
14cm (4in) cinnamon stick
1/4 tsp ground cardamon or 6 whole cardamon pods
2 cloves garlic
3 1/2 cups chicken stock
1 cup wild rice
salt & pepper to taste
1 cup white rice
1 cup dried green grapes (raisins)
1/4 cup diced dried apricots
1/2 cup dried plums (prunes)
1/2 cup slivered almonds, toasted

Method

In a saucepan over medium heat, saute onions & celery in butter until wilted.

Place peppercorns, cloves, cinnamon stick, cardamon & garlic in a small square of cheesecloth & tie securely with kitchen string. Hit spices with a mallet until crushed & add spices to saucepan with chicken stock, wild rice, salt & pepper.

Bring to a boil, reduce heat to low, cover & simmer for 30 minutes. Add white rice, raisins, apricots & prunes, cover & simmer for 15 minutes. Remove spice bag & lightly mix in toasted almonds. Taste & adjust seasonsings.

Serve the stuffing with all forms of poultry or wild game & enjoy!

Recipe courtesy of The Dehydrator Cookbook by Joanna White.