Dried plumplums with garlic and herbs

The dried plum does not yield to sun-dried tomatoes in popularity. I recommend cooking init in large amountamounts - 3-4 kg of plums. Herbs choose toChoose herbs based on your taste, I prefer Provence herbs. Made plums are poured with warm olive oil, do not regret the oil (for an economical variant, olive oil can be diluted 1:1 with vegetable oil). Cooking time ranges from 7 to 12 hours, it all depends on the grade and size of the sink. From dried plums you can cook bruschetta with cheese, serve plums with cheese plateplates, or stuff them with duck. There are a lot of recipes, and the dried plum will certainly not be superfluous on your table.

1. Prepare the plumplums. The fruits of the plum are very sweet, and small in size.
2. Wash the plums, cut them in half and remove the stone.
3. Chop garlic cloves and cut into thin plates.
4. Cover baking sheet with parchment and lay the halves of the drains tightly together.
5. Put garlic on each plum slurry. SaltCombine salt, sugar and Provencal herbs. combine, mixMix and sprinkle with a ready mixready-mix of plumplums.
6. Dry the plums an average of 10 hours in the oven at 80 degrees. Top of the plum should be dry, and inside should be slightly moist and soft.
7. In olive oil, add a sprig of rosemary, a clove of garlic. Oil bringBring oil to a boil, but do not boil.
8. Banks sterilize in a way convenient for you. Densely fill them with plums. Pour oil to the top.
9. Banks with a plum should completely cool down. Only then can they can be put in the refrigerator.
10. With a slice of home-made bread, these plums go for a bang. And theThe oil can be used later for salad dressing. Enjoy your meal.