Prunes De Reïne-Claude Confites
Ingredients
Directions
Prepare the plums
Select firm, slightly unripe Reine-Claude plums and cut off a bit of the stem.
Pierce each plum around the stem with a large needle.
Brine and cook
Place the plums in a basin with enough water to cover them by 2-3 inches.
Heat the water until it is too hot to touch.
Remove the water from heat and add 8 g of coarse sea salt.
Let the plums sit for about an hour.
Return the plums to low heat, stirring gently until they turn green again.
Increase the heat until the water begins to simmer.
Remove the plums as they float to the surface or soften.
Cool and serve
Transfer the plums to cold water to cool.
Drain the plums and place them in a dish.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Reine-claude plums
- Firm, slightly unripe fruit holds its shape through the long gentle cooking.
- Coarse sea salt
- Seasons the fruit and firms its flesh during the brine.
The step that matters
Returning the plums to low heat. Heating the plums gently and stirring until they turn green again is the point where the fruit can overcook and collapse if the heat is too high. Keeping the water below a simmer until the plums are ready helps them keep their shape and texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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