How to Caramelize Plums in a Pie Pan. Caramelized plums for filling in baked goods

Plums are incomparable in baking, everyone knows that. The dough has a bright, strong taste, incredible aroma and attractive color. And even if you don’t like plums “alive,” you won’t be able to resist the pie: during cooking, the plum becomes so tender and creamy that it practically turns into a thick sauce, soaking it with its juices and transforming the dough. It will be even tastier if you add caramel to the plums - this is generally one of the most successful flavors!

Pie with caramel plums is reminiscent of charlotte or upside-down, only the main dough is a delicate cupcake. If you have a frying pan with a metal or removable handle, then it will be convenient to cook caramel and then bake the cake right in the frying pan. If there is none, bake the cake in any available metal form.

Cooking time: about 1 hour / Yield: cake with a diameter of 20 cm

Ingredients

  • large plums (Hungarian) 5 pieces
  • white wheat flour 135 grams
  • butter 90 grams
  • sugar 80 grams
  • egg 1 piece
  • yolk 1 piece
  • milk 0.3 cups
  • vanilla extract 1 tbsp. spoon
  • baking powder 1 teaspoon
  • salt a pinch

Preparation

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    Prepare everything you need.

    Place 30 grams of sugar from the total volume into a small frying pan. Wait until the sugar melts and turns a light amber color, then add vanilla extract and 10 grams of butter to the caramel.

    Cook the caramel until smooth and rich in color.

    Pour the caramel into a mold with the bottom lined with baking paper.

    Wash the plums, cut them in half and remove the pits.

    Place the plums in the bottom of the pan on top of the caramel, cut side down.

    Now start preparing the dough: beat the softened butter with a mixer until fluffy and creamy.

    Add sugar to the butter and beat again.

    Then add the egg and yolk to the butter. To prevent the butter from curdling, the egg and yolk should be at room temperature.

    Now add a third of the flour mixed with salt and baking powder to the resulting mixture. Stir it in.

    Add half the milk to the dough. Stir.

    Then again add a third of the flour, the remaining milk, and again the flour. The dough should be smooth and tender.

    Place the dough on top of the plums and smooth it out.

    Bake the pie at a temperature of 190-200 degrees for 25-30 minutes before testing for a dry match.
    Remove the cake from the oven, leave it for 5 minutes, then invert it onto a serving plate and remove the parchment sheet. A spoonful of cold whipped cream or a scoop of ice cream wouldn't go amiss.

In winter, you really want variety on the table, more fruit. There are no problems - if only there was money, and now any fruit can be bought all year round. But what most often stops me from buying is not the lack of funds, but the taste of shelf-stable fruits. Well, I don’t like plums or peaches that have been in storage from August to February. But I love plums grown in my garden and preserved in a special way - in caramel.

There are several ways to prepare caramelized plums for the winter. I prefer the simplest one, which does not require much time either for cooking or washing dishes.

I make plums in caramel in the oven. The baking tray just fits 1 kg of plums. You also need about 200-250 g of sugar.
In order not to have to worry about washing the baking sheet, I cover it with a sheet of baking paper and grease it with good vegetable oil.

I cut my plums in half and take out the pit. I place it on the paper with the cut side up (this is important). Sprinkle with half the sugar and leave on the kitchen counter for 30-40 minutes. Then I put the baking sheet in the oven and bake for 30 minutes at 200˚C.

After this, I pour the remaining sugar onto the plums, raise the temperature to 250˚C and bake the plums for another 10 minutes.

I put the finished plums in sterile jars (1 kg yields 600-650 g), fill them with the released syrup and close the lids. Can be stored in a cool, dry place.

This plum perfectly enriches the taste of porridge, casseroles, and desserts in winter. It is perfect for decorating side dishes for chicken and beef. I use it in beet salads and cheese appetizers.

Step 1: Mix the dough.

Heat the oil until it becomes soft and pliable. Take a bowl. Put 100 grams in it. melted butter, add 100 g. sugar, vanillin and baking powder. Beat it all with a mixer until a thick, homogeneous mixture is formed. Now break the eggs and pour their contents into the same bowl. Add milk and flour there. Continue stirring with a tablespoon. Mix everything well so that there are no lumps left. The dough is ready. Place it aside and do not touch it for at least 15 minutes.

Step 2: Clean the plums.

Wash the plums under cold water. Using a sharp knife, cut the plums into two halves and remove the pits. Place the peeled plums in a separate bowl.

Step 3: Prepare the caramel.

Turn on the oven to heat up - preheat to 180 degrees. Place 60 g in a baking dish. butter, place the pan on the stove and melt the butter over low heat. Now add 150 gr. sugar, stirring constantly, wait until the sugar and butter completely melt and mix, and the mixture turns brown. Then immediately remove the pan from the stove.

Step 4: Place the dough in the baking pan.

Place the plums directly into the melted sugar mass, in one layer, cores down. Carefully place the dough on top into the mold.

Step 5: Place the pie in the oven.

Now place the baking dish in the oven, preheated to 180 degrees. After 20 minutes, you can remove it from the oven. Remove the pie pan from the oven, cover the pie with a towel, and let it cool. When it's time to set the table, turn on low heat and place the baking dish on the stove. This is necessary so that the caramel at the bottom of the pan warms up. After 2 minutes, remove the pan from the stove. Carefully cover it with a suitable sized dish and turn it over. Now remove the baking pan so that the cake itself remains on the plate. The pie is ready! Bon appetit!

Choose autumn varieties of plums for the pie. Because summer plums do not hold their shape well and will turn into jam when heated.

The juicier the selected plums are, the better the pie is soaked, the tastier the dough will be.

Do not tip the pie onto a plate as soon as it comes out of the oven! Be sure to let it cool. If this is not done, the plums will stick to the bottom of the mold, and the plum juice will spread in different directions.

If the pie seems too sweet to you, or, conversely, sour, experiment with the amount of sugar for caramel and in the dough, add sugar to your taste.

If the plum pie turns out to be too juicy, then let it dry, or even better, leave it in the refrigerator for a couple of hours.

Powdered sugar;
- summer plum (520 g);
- nut ice cream (four scoops);
- vanilla (one pod);
- fresh lemon balm (two stems);
- granulated sugar (80 g);
- freshly squeezed lemon juice (three tablespoons);
- butter (two tablespoons).

Preparation:

Rinse the plums and halve them to make it easier to remove the pits. Cut the pulp into small slices. Cut the vanilla pod lengthwise and scrape out all the pulp using the tip of a knife.

Now you must prepare the caramel for dessert. Prepare a frying pan with a thick bottom. Scatter granulated sugar evenly over the entire bottom so that it melts evenly. Granulated Sugar Caramelize the sugar until it turns golden yellow. After this, carefully mix freshly squeezed lemon juice and butter into it. Mix everything well and add vanilla and plum pulp. Stir the contents of the pan again and simmer over low heat for five minutes. During this time, the plums should release their juice, and the caramel should completely dissolve. After this, remove the pan from the heat and cool.

Wash and dry the lemon balm sprigs in a sieve, pick off the leaves and chop them finely. Place sweet plums on plates and decorate them with powdered sugar and fragrant lemon balm leaves, place scoops of nut ice cream next to them.

The end of summer and the beginning of autumn is plum time. If you haven’t baked a plum pie yet, I’m sharing a step-by-step recipe with photos of caramelized plums for filling the pastry. Video recipe.

Baking with plums turns out especially tasty. Moreover, even those who do not like to eat this fruit on its own simply adore pies, rolls, buns and other products with plum filling. However, for the baked goods to be truly tasty, it is not enough just to put plums in the dough, because... they need to be properly prepared. Then the products will taste amazing. To do this, plums are caramelized in sugar syrup with butter. The combination of the sweetness of caramel and the sourness of plum creates a very special taste and aroma. This is a real delicacy that absolutely everyone will like. By the way, such plums can be used not only for baking, but also consumed on their own or topped with a scoop of ice cream.

For this recipe you need a plum of sweet and sour varieties, with dense pulp, for example, Hungarian or Ugorka. It will make original and delicious baked goods. During caramelization, the fruits will not fall apart, will keep their shape, and will become soft. Such a plum in the dough will sound bright, with a strong taste, incredible aroma and attractive color. No one can resist such baked goods, because... During cooking, the plum will turn into almost a thick sauce, which will soak and transform the dough.

  • Calorie content per 100 g - 295 kcal.
  • Number of servings - 300 g
  • Cooking time - 20 minutes

Ingredients:

  • Plums - 300 g
  • Sugar - 50 g or to taste
  • Butter - 30 g

Step-by-step preparation of caramelized plums for filling in baked goods, recipe with photo:

1. Take plums that are dense and elastic, without spoilage or rot. Wash them under running water and dry with a paper towel.

2. Using a knife, carefully cut in half and remove the pit. You can leave the plums in halves or cut them into smaller slices or cubes.

3. In a cast iron skillet or heavy bottomed skillet, melt the butter. Make sure it doesn't burn. The butter should just melt.

4. Place plums in a frying pan with butter.

5. Sprinkle the plums with sugar and stir. Fry them over medium heat, stirring occasionally. When the sugar begins to melt and coats the fruit with a thin caramel crust, remove the pan from the heat. Do not overcook the plums on the stove for too long, so that they do not turn into a shapeless mass. Use ready-made caramelized plums for filling baked goods for their intended purpose for baking pies, buns, rolls and other sweets.



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