To dry any sort of Plumbs is a traditional Stuart recipe for a classic sweetmeat of dried and candied plums that we would call today 'sugar plums'. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To dry any sort of Plumbs.
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Original Recipe
To dry any sort of Plumbs (from Hannah Woolley's Queen-like Closet 1670)
164. To dry any ſort of Plumbs.
Take to every pound of Plumbs three quarters of a pound of Sugar, boil it to a Candy height with a little water, then put in your Plumbs ready ſtoned, and let them boil very gently over a ſlow fire, if they be white ones they may boil a little faſter, then ſet them by till the next day, then boil them well, and take them often from the fire for fear of breaking, let them lie in their Syrup for four or five days, then lay them out upon Sieves to dry, in a warm Oven or Stove, turning them upon clean Sieves twice every day, and fill up all the broken places, and put the skins over them, when they are dry, waſh off the clammineſs of them with warm water, and dry them in the Oven, and they will look as though the dew were upon them.
Modern Redaction
This is quite an early version of plums preserved in sugar, otherwise known as 'sugar plums'.
Ingredients:
500g good-quality plums, halved and pitted
375g granulated sugar
6 tbsp water
Method:
Combine the sugar and water in a pan. Heat gently until the sugar dissolves then bring to a boil and cook until the sugar caramelizes. Now add the plums and boil gently for 10 minutes. Take off the heat and set aside to cool.
Cover the pan and set aside to infuse in the syrup over night. The following day, uncover the pan, place back on the heat and bring to a gentle boil. Take off the heat and allow to cool slightly then place back on the heat and bring just to a boil again. Repeat this process again five times in all.
Take off the heat and allow to cool then cover and set aside to marinate in the syrup for 5 days. After this time, carefully remove the plum halves from the syrup and set, skin side uppermost, on a baking tray lined with greaseproof (waxed) paper. Place in an oven pre-heated to 80°C and leave them there for 6 hours, turning every two hours. Leave them in the oven over night as it cools.
The following day, ensure that the plums are skin side downwards and fill any cracks with the syrup. Heat the oven to 80°C again and allow to dry all day.
Allow to cool naturally, then wipe the skins with warm water. Place back in the oven to dry then cool and store.
These would be served in the final course of the meal with other sweetmeats, wine, fruit and cheeses.
