Hello everybody, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, german plum butter (pflaumenmus). It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Plum Butter is dark brown and needs to cooks for quite a while. You might think that this is not tastefully but it is. Wash, pit and quarter the plums.
German Plum Butter (Pflaumenmus) is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. German Plum Butter (Pflaumenmus) is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have german plum butter (pflaumenmus) using 5 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make German Plum Butter (Pflaumenmus):
- Make ready 1 kg damson or Italian plums
- Make ready 130-200 g sugar (I used natural cane)
- Get Dash cinnamon
- Prepare Dash ground cloves (optional)
- Get 1 star anise (optional)
This bold, plum based condiment-pronounced [pf l aʊ m ə n m u: s]-is a German specialty; our founder brought this beloved recipe from her childhood home in Bavaria. It is a slow-cooked, seductively spiced, velvety fruit butter with a perfect balance of fruity, earthy, sour and sweet with a bit of a. That is a plum bam in taste! Ingredients: plums, sugar, glucose-fructose syrup, gelling agent pectin, spices.
Instructions to make German Plum Butter (Pflaumenmus):
- This is about 1 kg damson plums!
- Wash, pit and quarter the plums. Put in a large pot, preferably something non-reactive (enameled, ceramic, clay, glass, etc. The acidity from the plums will react with metal and add weird flavors).
- Mix sugar with a dash of cinnamon and optional spice. Pour evenly over the plums (no need to stir). Cover and let sit overnight. The sugar will naturally melt and bring out the juices from the plums.
- The next day, bring the plums and the juices to a simmer on low heat. Cook for 2-3 hours until much of the liquid has evaporated (see next photo). You might get some foam in the pot. - I skim most of mine off to make it look better.
- This is what my plums looked like after 3 hours simmering.
- Remove any whole spices and puree the cooked plums with a hand mixer, food processor, etc.
- Preheat oven to 180°C/350°F. Spread out the pureed plums in an oven tray or oven dish.
- Bake at 180°C/350°F for 45-90 minutes, until thick like jam and very dark in color. The baking time will differ depending on how thinly spread out the pureed plums are in you dish, so start checking after 45 minutes.
- This is my plum after baking (I baked mine for about 1 hour and 10 minutes).
- Store in a jars or can it up! Use for any recipe requiring plum jam, plum butter or Pflaumenmus :)
Pflaumenmus ist ein dick eingekochter Brei aus Zwetschgen oder anderen Pflaumen, der als Brotaufstrich und Zutat für Süß- und Mehlspeisen dient. In der Schweiz nennt man das dort übliche Pflaumenmus Latwerge, in Österreich Powidl. Die besten Pflaumenmus Rezepte - Pflaumenmus Rezepte und viele weitere beliebte Kochrezepte finden Sie bei kochbar.de. German Plum Kuchen- Pflaumenkuchen is a summer recipe that uses fresh plums in season. This Transylvanian recipe is easy to make and delicious.
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