Mirabelle Plums – Dulceata
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg mirabelle plums
- 1 kg sugar
- 0.5 liter ½ water
- 1 lemon (s), add the juice from it
Print Recipe
Pin Recipe Instructions
- Scald the mirabelle plums hot with boiling water, then rinse briefly in cold water. Stone, cut in half and set aside.
- Heat the sugar and water in a tall saucepan while stirring. When the liquid boils, stop stirring until the syrup is clear and strings.
- Make a test: take some syrup with a spoon and test it between two fingers. If short threads are drawn, the syrup is ready to cook.
- Now add the mirabelle plums and lemon juice to the syrup and cook for about 15 minutes. Then let it stand for a few hours or overnight so that the fruit releases its juice.
- After this break, remove the mirabelle plums from the syrup and place in a bowl. Just bring the syrup to the boil again, let it cool down again, pour it over the fruit again and let it rest.
- Repeat this entire process again. Finally, pour off the syrup again, bring to the boil, but this time add the fruit and cook briefly.
- Fill the prepared glasses to the brim, close them and turn them upside down for 10 minutes.
- Tastes very good with pancakes, semolina and rice porridge, ice cream, pudding and other desserts.
- Tip: You can also use this recipe to prepare other fruits such as plums, plums and Renekloden.
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