Mogul Plums
Ingredients
Directions
Prepare and cook
Prick the plums all over with a fork and soak them in cold water.
Place the plums in a pot with enough water to prevent them from touching each other.
Add a handful of coarse sea salt and stir until the plums are tender, being careful not to break them.
Cool and preserve
Remove the plums and place them in cold water.
Once cold, drain the plums and preserve them as desired.
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
- Mogul plums
- Its flesh softens as it cooks in the salted water, while pricking lets liquid reach inside.
The step that matters
Stir until tender without breaking the plums. Heat softens the fruit's cell walls, so the plums keep cooking as they soften. Overcooking or rough stirring breaks the skins and flesh, leaving the plums mushy rather than intact.
“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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