2016). Everything will be delicious. Jam from apricots, peaches and plums (08/07/2016) Everything will be delicious recipes for pickled plums

"A celebration of culinary delights again. Product of this week - plums and you will learn how to cook incredibly original and delicious dishes from them. Project experts will reveal new recipes and share the intricacies of cooking.

Show “Everything will be delicious!” prepared a pleasant culinary surprise. This weekend, all dishes will be prepared from the product that you love so much. But before, you had no idea that you can prepare dozens of original, unique culinary masterpieces from it...

At the beginning of autumn, this queen is always in your kitchen: juicy, tender and sweet - in pies fillings, with sourness - in the usual compotes, exquisite - in the form of jam. Beloved by everyone and well known from childhood. Get ready to devote your weekend to this fruit lady - and the plum will finally enter the arena of your culinary achievements!

Spicy, pickled, caramelized, stewed, baked - from now on plums will become the hallmark of your table: everyday and definitely festive. The true keeper of our cuisine, people's favorite and culinary sorceress Alla Kovalchuk will forever change your idea of ​​plums. It is for you that she, together with the experts of the show “Everything will be delicious!” prepared 10 unexpected and incredibly tasty dishes.

You will forget how painful it is to force children to eat this healthy fruit, because they themselves will demand supplements. Relatives will dream of your dishes: meat stuffed with plums, pickled spiced plums for the winter, upside down pie! And also plum sausage from Evgeniy Klopotenko. And an incredible gift - a spicy birthday cake and a soft, sweet plum with notes of zest. But that's just the tip of this week's culinary iceberg. You will see the most interesting things very soon.

Everything will be delicious. Broadcast from 09.24.16 Dishes made from plums. Part 1. Watch online

Baked Sugar Plums

plums - 360 g (12 pcs.)
sugar - 100 g
ground cinnamon - 8 g
eggs - 2 pcs.

Prepare the breading for plums: mix sugar with ground cinnamon. Beat the whites. Dip the plums into the beaten egg whites, roll them in sugar coating, place them on a baking sheet with parchment and bake for 10 minutes at 200°C.

Plum clafoutis

plums - 250 g (8 pcs.)
flour - 60 g
milk 2.6% - 200 ml
sugar - 120 g
salt - 2 g
eggs - 4 pcs.
butter - 50 g
powdered sugar - 10 g

Separate the whites from the yolks. Grind the yolks with sugar. Gradually add flour to the yolks, pour in milk in a thin stream and add soft butter.

Beat the dough with a mixer at low speed until the consistency of liquid sour cream. Beat the chilled whites of two eggs with a pinch of salt. Carefully place them into the dough.

Peel the plums and cut into slices 1-1.5 cm thick. Grease a baking dish with butter and sprinkle with sugar.

Pour the batter into the molds and dip the chopped plums into it. Cover the pans with foil with a hole and bake for 30 minutes at 200°C.

10 minutes before cooking, remove the foil and continue baking until golden brown. Sprinkle the finished chilled clafoutis with powdered sugar.

Spicy pickled plums

plums - 700 g
sugar - 40 g
apple cider vinegar - 40 ml
bay leaf - 5 pcs.
cloves - 5 pcs.
chili pepper - 2 pcs.
allspice peas - 5 pcs.
water - 400 ml

Prepare the marinade. Place sugar, bay leaf, allspice and cloves into boiling water. Boil for 5 minutes.

Make 5-6 punctures in the plums. Add chili pepper to the plums, pour in the marinade and leave for 15 minutes. Drain the marinade, boil again and pour over the plums again.

After marinating, drain the marinade and add vinegar to it. Heat again. Sterilize the jars. Place the plums in them with a sterilized spoon, not reaching the neck 2 cm.

Place a chili pepper in each jar. Fill the jars with marinade and tighten. Wrap in a blanket and leave for 12 hours.

Plum crumble

plums - 600 g
butter - 200 g
flour - 200 g
sugar - 130 g
whole oat flakes - 300 g
orange - 1 pc.
vanilla sugar - 4 g
walnuts - 100 g
ground cinnamon - 4 g
creamy ice cream - 150 g

Mix sugar with grated cooled butter. Add oatmeal, flour and vanilla sugar. Mix the dough with a fork until smooth crumbs form.

Grease a baking dish with butter, place the dough in a 1 cm layer and bake it for 5 minutes at 200°C. Place the remaining dough in the refrigerator. Remove the crust from the oven and cool slightly.

Prepare the filling. Peel the plums and cut into slices 1 cm thick. Grind the walnuts into medium-sized crumbs with a rolling pin, squeeze the juice from the orange, combine with the plums. Add sugar and ground cinnamon to the filling. Stir.

Place the filling on the baked crust and smooth it out. Spread the remaining dough on top. Bake the crumble at 200°C for 5 minutes, then reduce the temperature to 160°C and continue baking for another 25 minutes. Serve the crumble hot with a scoop of creamy ice cream.

Plum sausage

plums – 2 kg
sugar – 1.4 kg
ground coriander – 2 g
water – 1 l

Pour water over the plums and boil for 20 minutes. Then grind through a sieve into a puree. Add sugar to the puree and evaporate the mixture for 1 hour. At the end of cooking, add ground coriander and stir.

Line the bottom and sides of the cups with parchment. Distribute the plum mixture among the cups. Wrap the parchment over the mass with “candy” and place the cups in the refrigerator for 2 hours. Remove the finished plum sausage from the molds and serve.

Plum tarte tatin

plums – 200 g
sugar – 300 g
vanilla sugar – 10 g
eggs – 2 pcs.
milk (2.5%) – 80 ml
baking powder – 10 g
flour – 200 g
butter – 170 g

To prepare the plum tarte tatin, beat the soft butter with a mixer. Add sugar and beat again. Then add eggs and milk at room temperature.

Add flour and baking powder. Add vanilla sugar. Mix with a mixer until smooth.

Prepare caramel: melt butter in a saucepan, add sugar, pour in a little water. Stir and leave the caramel on the fire for 2-3 minutes.

Peel the plums and cut them in half. Wrap a round springform pan with foil. Pour the caramel into the mold, place the plums on top, cut side down, and fill them with the dough. Level the surface with a spatula.

Bake the pie for 40 minutes at 180°C. Cool and invert the plum tarte tatin onto a plate.

INGREDIENTS

• Plums - 360 g (12 pcs.)
• Sugar - 100 g
• Ground cinnamon - 8 g
• Eggs - 2 pcs.

COOKING METHOD

Prepare the breading for plums: mix sugar with ground cinnamon.

Beat the whites. Dip the plums in the egg whites, roll them in sugar coating, place them on a baking sheet with parchment and bake for 10 minutes at 200°C.

Plum clafoutis

INGREDIENTS

• Plums - 250 g (8 pcs.)
• Flour - 60 g
• Milk 2.6% - 200 ml
• Sugar - 120 g
• Salt - 2 g
• Eggs - 4 pcs.
• Butter - 50 g
• Powdered sugar - 10 g

COOKING METHOD

Separate the whites from the yolks. Grind the yolks with sugar. Gradually add flour to the yolks, pour in milk in a thin stream and add soft butter.

Beat the dough with a mixer at low speed until the consistency of rare sour cream. Beat the chilled whites of 2 eggs with a pinch of salt until stiff peaks form. Carefully place them into the dough.

Remove the seeds from the plums, cut the plums into slices 1-1.5 cm thick. Grease a baking dish with butter and sprinkle with sugar.

Pour the dough into the mold, drop the chopped plums into it. Cover the pan with foil with a hole and bake for 30 minutes at 200°C.

10 minutes before cooking, remove the foil and continue baking until golden brown.
Sprinkle the finished chilled clafoutis with powdered sugar.

Spicy pickled plums

INGREDIENTS

• Plums - 700 g
• Sugar - 40 g
• Apple cider vinegar - 40 ml
• Bay leaf - 5 pcs.
• Cloves - 5 pcs.
• Chili pepper - 2 pcs.
• Allspice peas - 5 pcs.
• Water - 400 ml

COOKING METHOD

Prepare the marinade. Place sugar, bay leaf, allspice and cloves into boiling water. Boil for 5 minutes.

We make 5-6 punctures in the plums. Add chili pepper to the plums, pour in the marinade and leave for 15 minutes. Drain the marinade, boil again and pour in the plums again.

After marinating, drain the marinade and add vinegar to it. We heat it up some more. We sterilize the jars, put the plums in them with a sterilized spoon, not reaching the neck of the jar 2 cm.

Place a chili pepper in each jar. Pour marinade into jars and seal. Wrap the preserved food in a blanket and leave for 12 hours.

Plum crumble

INGREDIENTS

• Plums - 600 g
• Butter - 200 g
• Flour - 200 g
• Sugar - 130 g
• Whole oat flakes - 300 g
• Orange - 1 pc.
• Vanilla sugar - 4 g
• Walnuts - 100 g
• Ground cinnamon - 4 g
• Creamy ice cream - 150 g

COOKING METHOD

Mix sugar with grated chilled butter. Add oatmeal, flour and vanilla sugar. Mix the dough with a fork until a homogeneous crumb forms.

Grease the baking dish with butter, place the dough in a 1 cm layer and bake it for 5 minutes at 200°C. Place the remaining dough in the refrigerator. Remove the crust from the oven and cool slightly.

Let's prepare the filling. Peel the plums and cut into slices 1 cm thick. Grind the walnuts into medium crumbs with a rolling pin, squeeze out the juice from the orange, and combine with the plums. Add sugar and ground cinnamon to the filling. Mix.

Place the filling on the crust and smooth it out. Spread the remaining dough on top. Bake the crumble at 200°C for 5 minutes, then reduce the temperature to 160°C and continue baking for another 25 minutes.

Serve the crumble hot with a scoop of creamy ice cream.

Plum sausage

INGREDIENTS

• Plums - 2 kg
• Sugar - 1.4 kg
• Ground coriander - 2 g
• Water - 1 l

COOKING METHOD

Fill the plums with water and boil them for 20 minutes. Then grind through a sieve until pureed.

Add sugar to the puree and boil the mixture for 1 hour. At the end of cooking, add ground coriander and stir.

Line the bottom and sides of the cups with parchment. Distribute the plum mixture among the cups. Wrap the parchment over the mass with “candy” and place the cups in the refrigerator for 2 hours.

We take the finished plum sausage out of the molds and serve.

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This Saturday, visit the host of the show “Everything will be delicious!” Ukrainian designer Andre Tan will visit Nadezhda Matveeva.
Under the strict guidance of national culinary specialist Alla Kovalchuk, he learned to make jam from apricots, peaches and plums.

The eminent designer admitted that if it weren’t for the “Everything Will Be Delicious!” program, he would hardly have ever taken up making jam: “Where else would I learn how to make jam, if not in the “Everything Will Be Delicious!” program? If it weren't for STB, I definitely wouldn't have found time for this activity in my busy schedule. I hope that I will implement my new culinary skills in my kitchen with my wife. I will definitely use the recipe I learned on the program when the apricots ripen in my garden. I think it will be even tastier with homemade apricots.”

Peach jam

Ingredients:

Peaches - 1 kg
Sugar - 800 g
Water - 200 ml
Almonds - 100 g
Citric acid - 1 tsp.

Cooking method:

Break the peaches into halves and remove the pits. Blanch the peach halves and remove the skins. Boil sugar syrup.

Pour the syrup over the peaches and let it brew, then carefully drain the syrup, boil again and pour it over the peaches. Repeat this three times. Add almonds and citric acid to the jam. Boil the jam for 1 minute, wrap it in sterilized jars.

Apricot lemonade

Ingredients:

Apricots - 6 pcs.
Lemon - 1 pc.
Ice - 6 pcs.
Water - 500 ml
Honey - 2 tbsp. l.

Cooking method:

Place the apricot halves, water, honey and lemon juice in a blender and mix everything.
Place ice in glasses and fill with lemonade. Garnish with a sprig of mint.

Dessert “Plum in chocolate”

Ingredients:

Plums - 1 kg
Sugar - 600 g
Water - 300 ml
Cocoa - 50 g
Dark chocolate - 100 g
Vegetable-cream mixture - 50 g
Orange zest of 1 orange

Cooking method:

Separate the plums. Prepare sugar syrup and pour it over the plums. Infuse the plums in the syrup for 15 minutes, then boil for 5-7 minutes until soft.

Add vegetable-cream mixture, cocoa powder, chopped chocolate, orange zest. Stir and cook for another 2-3 minutes. Roll the dessert into sterilized jars.
Apricot jam

Ingredients:

Apricots - 1 kg
Sugar - 800 g
Water - 200 ml
Apricot kernels - 6 pcs.
Citric acid - 1 tsp.

Cooking method:

Wash the apricots, carefully remove the pits and pierce the flesh. Dry the seeds, split them and remove the kernels.
Dry the kernels in the oven. Place the apricots in a wide-bottomed saucepan. Heat sugar and water in a saucepan until it dissolves.
Bring the syrup to a boil and immediately pour it over the apricots. Let cool, then carefully drain the syrup, boil again and pour it over the apricots. Repeat this three times.
Add peeled apricot kernels and citric acid to the jam. Boil the jam for 1 minute, wrap it in sterilized jars.

!" Alla Kovalchuk shared ten unique recipes for dishes with plums that will become the hallmark of your table: everyday and definitely festive.

In the studio of the program “Everything will be delicious!” Alla showed some that you didn’t even know about: meat stuffed with plums, pickled spiced plums for the winter, an upside down pie!

And the winner of the show “MasterChef 5” Evgeniy Klopotenko shared a recipe for plum sausage. And an incredible gift from Alla Kovalchuk - a spicy birthday cake and a soft, sweet plum with notes of zest.

Do you want to know 10 unique recipes for dishes with plums? Then watch the online show “Everything will be delicious!” on our website right now!

Recipes with plums from Alla Kovalchuk. Watch online "Everything will be delicious!" dated 09/24/2016. Part 1:

Recipes with plums from Alla Kovalchuk. Watch online "Everything will be delicious!" dated 09/24/2016. Part 2:

Recipes with plums from Alla Kovalchuk. Watch online "Everything will be delicious!" dated 09/24/2016. Part 3:

Recipes with plums from Alla Kovalchuk. Watch online "Everything will be delicious!" dated 09/24/2016. Part 4:

Based on materials from the press service of the STB channel

Photo in text: Depositphotos.com