Poached Stone Fruit
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
2
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2 cal. | (0 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0 mg | (0 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 0 μg | (0 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 3 mg | (0 %) | ||
| Calcium | 0 mg | (0 %) | ||
| Magnesium | 0 mg | (0 %) | ||
| Iron | 0 mg | (0 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 16 ozs small Plum
- 1 ⅓ cups Red wine vinegar
- 1 cup sugar
- ½ lemon (finely pared rind)
- small ginger (bruised)
- 4 cloves
- 1 Cinnamon stick (broken)
Preparation
Kitchen utensils
1 Tablespoon, 1 Small knife, 1 Large knife, 1 Paper towel, 1 Cutting board, 1 Fine grater, 1 Small bowl, 1 große Bowl, 1 große Non-stick pan, 1 Brush, 1 Peeler, 1 Slotted spatula, 1 flacher Plate
Preparation steps
1.
Prick the plums all over with a darning needle and place in a heavy-based pan.
2.
Cover with vinegar and add the sugar.
3.
Add the lemon rind and spices to the pan. Heat gently, stirring, until the sugar has dissolved completely, then bring to a boil.
4.
Reduce the heat and simmer very gently until the fruit is tender - but don't let the skins break.
5.
Remove the fruit, lemon rind, cloves and cinnamon with a slotted spoon and pack into warm sterilised jars. Discard the ginger.
6.
Boil the liquid rapidly for 5 minutes, then pour immediately over the plums to cover completely. Cover and seal tightly.
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