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Provençal marinated plums

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Ingredients for 1 servings:

  • 2 kg plums, firm without bruises
  • 1 liter white wine vinegar
  • 500 g sugar
  • 5 garlic cloves, unpeeled
  • 2 tsp lavender flowers
  • 5 bay leaves
  • 5 sprigs of thyme
  • 5 sprigs rosemary

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

spicy side dish to meat, exclusive culinary gift

Makes approximately 2 liters of jar capacity. Pierce the plums several times all over with a needle. Bring the plums, vinegar, sugar, and garlic to a boil in a saucepan, cover, and simmer for about 5 minutes. Meanwhile, roughly chop the herbs. Transfer the plums, still boiling hot, to sterilized jars, layering the herb mixture between them. Seal the jars immediately and turn upside down. Cover with a cloth and allow to cool slowly. Let the plums steep in a cool, dark place for at least 2 weeks. They will keep for at least 6 months. A good accompaniment to boiled meat, roast pork, or poultry.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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