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To Dry or Preserve Mogul Plums in Syrup

A method for drying or preserving Mogul plums in syrup by layering sugar and simmering until tender.

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 or Preserve Mogul Plums in Syrup

Ingredients

Directions

Prepare and macerate

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

  2. Place the plums in a deep dish and sprinkle the sugar over them.

  3. Let the plums sit overnight.

Cook the preserve

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

  2. Simmer for five minutes.

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

Store

  1. Store the plums in jars with the syrup 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

Mogul plums
Provide the fruit that softens and turns tender and clear during cooking, with flavour and juice for the syrup.
Sugar
Draws water out of the fruit and forms a thick syrup that preserves it and adds sweetness.

The step that matters

Repeating the heating over several days. Sugar slowly draws water from the fruit and into the syrup. Heating in short repeated rounds lets the sugar penetrate gradually, so the plums become clear and tender without breaking apart.

“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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