Dried cherry plum for the winter

In most countries of Central Asia, drying occurs naturally in the sun. This is a good method, if you do not pay attention to the drying time and the fact that the fruit at this time is dusty and can be occupied by flies. Well, the hassle of constantly moving pallets of drying fruit into the house overnight, and the need to make sure it doesn’t rain.

It is necessary to dry the cherry plum in an electric dryer with a pit.

When dried in halves, it spreads too much and only one skin remains. It’s certainly beautiful for decorating desserts, but nothing more.

Here are plums and cherry plums on the drying tray.

More details look V video: Azerbaijani kitchen — dry cherry plum V electric dryer.

To prepare cherry plum for use in meat dishes in winter, you can dry it like marshmallow, only without sugar. Then all you have to do is cut it into pieces and you will get that very sourness that sets off the taste of meat or cheese.

It is possible, and even advisable, to use ripe and even overripe cherry plum for this purpose. Wash it, put it in a cauldron with a thick bottom and put it on low heat.

There is no need to add water, the cherry plum will release juice very soon, and you just need to stir and boil until the puree becomes thick enough.

After this, cool the mass and grind through a colander or sieve to separate the skins and seeds.

Place the cherry plum puree into a marshmallow tray in a layer of up to 0.5 cm, and dry at a temperature of 40 degrees for 20 hours.

In the oven, the cooking time for cherry plum marshmallows is 6-8 hours, at a temperature of 90 degrees, and with the door slightly open.

You can use the video recipe for making plum marshmallow: