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Preserve

To Dry Ob Prbsebyb Mogul Plums in Stbup

Mogul plums are pared, layered with an equal weight of dry sifted sugar, and simmered repeatedly until tender and clear.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Plum and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 2,313 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

To Dry Ob Prbsebyb Mogul Plums in Stbup

Ingredients

Directions

Prepare

  1. Pare the plums, leaving the stalks and stones intact.

  2. Weigh the plums and use the same weight in dry sifted sugar.

  3. Layer the plums in a deep dish and sprinkle the sugar over them.

  4. Let the plums sit overnight.

Make the syrup and preserve

  1. Pour the plums and sugar into a preserving pan and heat slowly.

  2. Simmer for five minutes.

  3. Repeat this process every two to three days until the fruit is tender and clear.

  4. Transfer the plums into jars, keeping them in the syrup.

  5. Or drain and dry them gradually.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Plum + sugartop 21% of all pairs
    Smell alikelow
    Cooked together2,313 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Plums
Provide the fruit that softens and turns clear as it is repeatedly cooked in sugar.
Dry sifted sugar
Draws moisture out of the fruit and forms a thick syrup that preserves it.

The step that matters

Repeat the simmering over several days. Sugar must penetrate the fruit gradually. Heating too hard or too soon can toughen or split the skins and leave the fruit undercooked or not fully infused, so the process is repeated slowly until the plums are tender and clear.

“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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