| 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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