Best 4 Spiced Italian Plums Prunes In Port Recipes

PARMESAN AND PROSCIUTTO SPICED PLUMS

Steps:

• In a small saucepan, combine the port, sugar, cider vinegar, cloves, orange zest, cinnamon, salt and 1 cup water. Bring to a simmer over medium heat. Reduce the heat to medium-low and add the prunes; simmer until softened and plumped, about 10 minutes. Allow the prunes to cool in the poaching liquid for 5 minutes. Using a slotted spoon, remove the prunes to a plate and allow to cool completely.
• Preheat the oven to 400 degrees F.
• Using a paring knife, make a slit from stem to tip in each of the prunes. Stuff each with a piece of Parmesan and wrap in a quarter slice of prosciutto. Place the wrapped prunes, seam-side down, on a rimmed baking sheet.
• Bake until the prosciutto is crispy and the Parmesan is soft and melted, 8 to 10 minutes. Serve warm or at room temperature.

SPICED ITALIAN PLUMS (PRUNES) IN PORT

Steps:

• Cut plums in half and remove pit. Combine sugar, water, orange peel, cinnamon sticks and cloves in a large pot. Bring to a boil. Reduce heat and simmer a few minutes. Add plums, a layer at a time to heat through, about 2 minutes. Remove plums from syrup.
• Pack hot plums into hot pint jars, leaving 1/2 inch headspace.
• Repeat with remaining plums.
• Reheat syrup to a boil. Remove from heat; discard cinnamon sticks. Stir in port.
• Pour over plums, leaving 1/2 inch headspace. (add a few cloves and pieces of orange peel to each jar). Remove air bubbles. Adjust caps.
• Process 20 minutes in boiling water bath.

GNOCCHI DI SUSINE (PLUM GNOCCHI)

Steps:

• Place potatoes in a large pot, cover with cold water, and bring to a boil over medium-high heat.
• Cook potatoes, partially covered, until tender, about 35 minutes.
• Drain and set aside until cool enough to handle (but not too long: The hotter potatoes are when peeled and riced, the lighter gnocchi will be).
• Peel potatoes, then press through a potato ricer onto a clean surface.
• Spread in a thin layer to cool completely.
• Gather potatoes into a mound, form a well, add egg, salt, and nutmeg, and beat together.
• Knead dough, gradually adding about 1 1/2 cups flour, until smooth and slightly sticky.
• Roll out dough on a floured surface to 1/4'' thick.
• Using a 4'' round cookie cutter or a glass, cut out 30 circles.
• Gather scraps together to roll out again, if necessary.
• To fill gnocchi, cut plums into 30 3/4'' pieces.
• Place a dough circle in palm of your hand, place a piece of plum in center, then sprinkle with 1/2 teaspoons sugar.
• Gather dough up and around plum and press to seal, pinching dough together if it tears. Shape into a smooth, even ball, then place on a lightly floured tray.
• Repeat with remaining dough and filling.
• Melt butter in a large skillet over medium heat.
• Add bread crumbs and toast, stirring constantly, until deep golden brown, about 7 minutes.
• Remove from heat and add cinnamon and remaining sugar.
• Cook gnocchi in small batches (so that they don't touch) in a large pot of boiling water over high heat.
• Stir gently to prevent sticking and cook until dough is tender and slightly translucent, about 20 minutes.
• Lift gnocchi from boiling water with a slotted spoon, drain well, then roll each in the bread crumbs to coat well.
• Arrange on a serving platter and sprinkle with any remaining bread crumbs.
• Serve warm.

DIANE'S PLUM CRUMBLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Toss plums, flour, sugar, vanilla extract, almond extract, and ground cinnamon into a bowl. Stir until all ingredients are well mixed. Spread evenly in a 9-inch square, glass baking dish.
• Place flour, oats, brown sugar, butter, and salt for topping into a bowl; mix thoroughly until it appears crumbly. Sprinkle topping over the plum base.
• Bake in the preheated oven until topping is golden and crisp, about 45 minutes.