Mogul Plums
Ingredients
Directions
Prepare
Prick the mogul plums all over with a fork.
Soak the plums in cold water.
Place the plums in a pot with enough water to prevent them from rubbing against each other.
Add a handful of coarse sea salt.
Cook and cool
Cook the plums until tender, being careful not to overcook.
Remove the plums from the pot.
Place the plums in cold water to cool.
Once cooled, drain the plums.
Preserve the plums 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 main fruit; pricking lets the cooking liquid and salt penetrate the skin.
The step that matters
Cook the plums until tender, being careful not to overcook.. Plum flesh softens quickly with heat, and overcooking turns it mushy and makes the skins split, losing the fruit's 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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