| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Sami |
Fruits, Soup/stews |
6 |
Cups |
INGREDIENTS
| 4 |
lb |
Plums |
| 1 |
tb |
Sugar |
| 1 |
ts |
Kosher Salt |
|
|
Freshly ground pepper to taste |
| 1 |
tb |
Balsamic vinegar |
| 1 |
tb |
Olive oil |
| 3 |
tb |
Fresh thyme leaves (about 15 sprigs) |
INSTRUCTIONS
1. Heat oven to 250'. Cut plums in half lengthwise and remove pits. Cut
halves into 2-inch wedges. Place in a large mixing bowl and sprinkle with
sugar, salt, pepper, vinegar, and oil. Toss to coat well.
2. Arrange plums on a parchment-lined baking sheet, cut sides up, about an
inch apart. Sprinkle liberally with fresh thyme. Leave to dry in oven 3
hours. Turn off oven, and allow plums to remain inside at least 2 more
hours or overnight. Plums will be wrinkled but still quite juicy when done.
Martha Stewart Living/August/94 Scanned & fixed by Di Pahl
Posted to MM-Recipes Digest V4 #036 by John Merkel <jmerk@doitnow.com> on
Feb 3, 1997.
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