Plum & chocolate preserve. Marmolada śliwkowo-czekoladowa
Pre-prep Time: overnight (first cooking + cooling) (unverified)
Prep Time: 10 minutes (unverified)
Cook Time: 30-40 minutes total (unverified)
Servings: half a jar (unverified)
Polska wersja [poniżej]
Luckily it is not difficult to find your own ways of dealing with it, like Gosia did this weekend.
Ingredients
- 500 g plums
- 100 g dark chocolate (74% cocoa)
- half a teaspoon home made gingerbread spice (yeah, I know. You can use some from the store for now, I’ll ask Gosia to give it a recipe as well)
- one spoon of brown sugar (you can skip it if the plums are sweet)
Instructions
- On the first day remove the stones and cook the plums in a pan with a thick bottom. You need to make sure that there is still some juice left on the bottom, you don’t want the water to fully evaporate. Leave it to cool down.
The thick bottom of the pan is important, as it will transfer heat evenly, without rapid temperature changes. It will be easier not to burn the plums this way - Next day simply add the spice, sugar (if needed) and cook it for some ten more minutes. Make sure it doesn’t get burned.
- By the end turn the heat off, add cracked chocolate and mix till it dissolves fully.
- Put it to a jar while still hot. Let it cool down. Store in a fridge. Eat responsibly.
We got half a jar of incredible spread, full of chocolate flavour, but with this nice sour addition to it. In terms of deliciousness, only home made Nutella can compete with it. We’ll write about it as well.