Mogul Plums
Ingredients
Directions
Prepare the plums
Prick the plums all over with a fork.
Soak them in cold water.
Salt and cook
Place them in a pot with enough water to prevent them from touching each other.
Add a handful of coarse sea salt and stir until tender.
Remove the plums and place them in cold water.
Once cold, drain and preserve 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
- Provide the fruit that softens and is preserved in the salted brine.
- Coarse sea salt
- Draws water out of the fruit and seasons it during the salting process.
The step that matters
Stir until tender. Salt softens the plums gradually, so they should be checked for tenderness rather than given a fixed time. Plums left too long can break apart, while underdone ones stay firm and tough inside.
“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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