Rum pralines & prunes in rum in breakfast glass

Time

Preparation time: 40 min.
Total preparation time: 40 min.

I'll show you how to make delicious chocolates with dried plums and a nice amount of rum. Usually you get these ready for Christmas to buy. But I also like to nibble it over the year.

The dried plums or plums, as they are called in Austria, can be bought all year round. If you own a dehydrator, you can also make it yourself.


The recipe also applies to me when the dried plums have become too hard, that is too dry. These are not thrown away with me, but find z. B. here as Rumpflaume or Rumpflaumen praline their use. They are also pretty as a gift or souvenirs in such small breakfast glasses.

ingredients

Rumpflaumen chocolates or rumpflats:

  • about 20 dried plums
  • 300 ml of rum about 30% - 40% alcohol content
  • Chocolateglaze

preparation

Plums in rum in breakfast glass:


  1. I give the plums about halfway into a 1 liter glass jar and pour over with rum. Cover up and close well. In the kitchen box I leave this glass for about 2 months.
  2. If it was not enough rum, then I add some, so that the plums are completely covered with rum.
  3. Especially if you only want to make hulls in the breakfast glass, you should use a little more rum.
  4. Please do not use a high percentage rum with 60%, which is much too spicy and that does not taste.
  5. When the two months are over, I fish the plums individually from the glass and put them in a breakfast glass. Pour rum from the pickled plums and you're done with a little surprise.
  6. You can also use the plums after 2 weeks, then the pulp is bite stronger. But if you leave them for 1 year in the rum, the meat is really tender.
  7. That's the best way to do it the way you like it personally.

Rumpflaumen praline:

  1. I pick the pickled follies out of the rum and place them on a baking paper lined with a piece of kitchen paper. So I let the plums dry off.
  2. In the meantime, the chocolate glaze over the water bath is melted.
  3. With a fork, I now pull each plum through the glaze and leave it on a plate which is laid out with baking paper harden.
  4. I repeat this process a second time.
  5. When they are dry, I put them in little paper bags for chocolates.

For storage, I leave them outside at room temperature. They do not last long with us anyway. Also, I only make a small amount of it as described.

Because I have the impression that with prolonged storage, the rum volatilizes and thus the taste suffers.

Good luck when copying!

Cuisine of the United States | Wikipedia audio article | March 2024