SPICED PLUMS RECIPES

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ROAST SPICED DUCK WITH PLUMS RECIPE - BBC GOOD FOOD



Roast spiced duck with plums recipe - BBC Good Food image

If you're looking for an alternative Sunday roast, try this roast spiced duck served with plums. It's the perfect balance of savoury, sweet and sour

Provided by Tom Kerridge

Categories     Dinner, Lunch, Main course

Total Time 3 hours

Prep Time 35 minutes

Cook Time 2 hours 25 minutes

Yield 4

Number Of Ingredients 9

1 star anise
2 tbsp coriander seeds
4 tbsp muscovado sugar
2 ½kg whole duck
1 tsp olive oil
6 plums , halved and stoned
3 bay leaves
75ml red wine vinegar
300ml chicken stock

Steps:

  • Heat oven to 160C/140C fan/gas 4. Toast the star anise and coriander seeds in a dry pan until aromatic. Tip the toasted spices into a spice grinder with 2 tsp sea salt and grind into a fine powder (or crush using a pestle and mortar). Put the spice salt in a bowl, add the sugar, mix well and set aside.
  • Lightly score the skin of the duck in a criss-cross pattern and heat the oil in a large casserole. Using a pair of tongs to turn it, brown the duck well on all sides, pour off the excess fat, then sit the duck breast-side up and season all over with the sugar and spice mix. Pack the plums around the outside, then scatter over the bay and pour over the vinegar and stock.
  • Roast in the oven for 2 hrs or until the duck is golden and the plums have broken down. Turn the oven right up for 10 more mins to crisp up the skin. Take the duck out of the pan to rest for 10 mins and spoon the excess fat off the plums. Carve the duck and serve with a good spoonful of plums.

Nutrition Facts : Calories 762 calories, FatContent 59 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 22 grams sugar, FiberContent 4 grams fiber, ProteinContent 33 grams protein, SodiumContent 2.9 milligram of sodium

PLUM JAM RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Plum jam recipe - Recipes and cooking tips - BBC Good Food image

This delicately cinnamon-spiced jam is a gorgeous way to preserve the taste of autumn fruits - delicious spread on hot buttered toast or teacakes

Provided by Jane Hornby

Categories     Condiment, Snack

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield Makes 3 x 450ml jars

Number Of Ingredients 6

2kg plums, stoned and roughly chopped
2kg white granulated sugar
2 tsp ground cinnamon
1 tbsp lemon juice
3 cinnamon sticks (optional)
knob of butter

Steps:

  • Sterilise the jars and any other equipment before you start (see tip). Put a couple of saucers in the freezer, as you’ll need these for testing whether the jam is ready later (or use a sugar thermometer). Put the plums in a preserving pan and add 200ml water. Bring to a simmer, and cook for about 10 mins until the plums are tender but not falling apart. Add the sugar, ground cinnamon and lemon juice, then let the sugar dissolve slowly, without boiling. This will take about 10 mins.
  • Increase the heat and bring the jam to a full rolling boil. After about 5 mins, spoon a little jam onto a cold saucer. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again, with another cold saucer. If you have a sugar thermometer, it will read 105C when ready.
  • Take the jam off the heat and add the cinnamon sticks (if using) and the knob of butter. The cinnamon will look pretty in the jars and the butter will disperse any scum. Let the jam cool for 15 mins, which will prevent the lumps of fruit sinking to the bottom of the jars. Ladle into hot jars, seal and leave to cool. Will keep for 1 year in a cool, dark place. Chill once opened.

Nutrition Facts : Calories 35 calories, CarbohydrateContent 9 grams carbohydrates, SugarContent 9 grams sugar

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    2. Add the bay leaves and spices to the pan, fry for 1 minute then stir in the plums. Add the sugar and finely grate in the orange zest.
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    4. Spoon the chutney into sterilised jars and seal straight away. Leave to cool and store in a cupboard for a few weeks before eating.
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PLUM JAM RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
This delicately cinnamon-spiced jam is a gorgeous way to preserve the taste of autumn fruits - delicious spread on hot buttered toast or teacakes
From bbcgoodfood.com
Total Time 1 hours
Category Condiment, Snack
Cuisine British
Calories 35 calories per serving
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Total Time 35 minutes
Category Dessert, Dinner, Supper
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Calories 239 calories per serving
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