Pawaru-Grahmata

№ 49VII. nodaļa

Gozētas plūmes

Plums stewed in white wine

  • Serves 6 as a side dish
  • about 40 minutes
  • Melnraksts · vēl nav izmēģināts

1796Gohsetas pluhmes.

Modernizētslpp. 302–303 · PDF 316–317
6 porcijas

The book gives no quantities beyond "a good piece of sugar"; the amounts below are ours.

Method

5 soļi
  1. Bring a pan of water to the boil and have a bowl of cold water ready. Cut a small cross in the base of each plum (our addition), drop the plums into the boiling water for 20–30 seconds, then into the cold water, and slip off the skins.
  2. Put the plums in a wide pan with the wine and sugar and bring to the boil.
  3. As soon as it boils, take the pan off the heat. Lift the plums out one at a time with a slotted spoon, press out the stones (they slip out easily now) and put the plums back.
  4. Return the pan to the lowest heat, cover and let the plums stew very gently for 10–15 minutes, until soft but still whole and the juice is syrupy.
  5. Spoon into a serving dish and sprinkle with the cinnamon sugar. Serve warm or cold with roast pork, goose, duck or game.

Notes

A "salad" for roasts

like the other recipes under No salātēm, this is a sweet side dish for roast meat, much like a fruit compote or cranberry sauce.

What the book says vs. what we added

plums scalded and peeled, brought to the boil with white wine and a good piece of sugar, stoned, then stewed slowly "on the coals" and sprinkled with sugar and cinnamon. The cross, the amounts and the times are ours. A covered pan on the lowest heat stands in for the coals.

Apricots and peaches

the book makes them the same way. Peaches need 30–40 seconds in the boiling water to peel; cut them in half to stone them.

Grapes and lingonberries

stewed with sugar alone, then sprinkled with sugar and cinnamon. For 500 g fruit use 100–150 g sugar and cook gently, covered, for 5–10 minutes until the juice runs; lingonberries (or cranberries) need the longer time and the larger amount of sugar.

Dried lingonberries

the book says lingonberries can also be žaudēt (we read this as dried) and then used with roasts and soups. The reading is uncertain.

Quicker variation (also the book's): halve the plums and take out the stones without peeling them, then stew them with sugar (and cinnamon) and sprinkle with more of it. They make their own juice; if you don't like that, add red or white wine and cook them in it. For 750 g plums use 80–100 g sugar and 150 ml wine, 10–15 minutes.

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