Here in Vienna plums are smiling at me everywhere! It’s really the season to eat these purple treasures.
In Chinese wisdom, plums have a neutral nature and a sweet and sour flavor. They will therefore neither heat nor cool the system, invigorate the spleen and act as an astringent.
They circulate Qi and Blood and prevent accumulations.
They help to treat swollen legs and other accumulations of moisture in the body.
They tone and nourish the blood.
They circulate the Blood, brighten the eyes.
Tones the Yin by helping to produce body fluids (e.g., dry throat or skin).
They act as antioxidants by expelling free radicals from the body.
They help digestion (fiber) and tone up the digestive system.
And finally, they treat constipation.
In ancient China, the plum was used to strengthen the immune system, in view of a winter where this will be a good idea.
So, to keep the fun going, I suggest making a mousse spread for the yin season of the year:
Voici une recette merveilleuse bien de chez moi !
Avec cette recette vous en aurez pour tout l’hiver (environ 4 bocaux)
Ingredients:
- 2 kilos of ripe plums
- 500 g brown sugar
- 1 teaspoon lemon peel
- 1 teaspoon of cinnamon
- 1 pinch of black pepper (grapefruit pepper, if you have it)
- 1 pinch of fleur de sel
- 4 tablespoons of rum
Preparation:
Wash, remove the stone and cut the plums into small pieces.
Put everything in a large saucepan, mix with the sugar, lemon zest and cinnamon and bring to the boil.
Reduce the heat, add the pepper and the fleur de sel and leave to simmer for an hour, stirring regularly.
A good time to listen to some waltzes by Strauss…. or Die Fledermaus!
Preheat the oven to 130°C.
After baking, mix the mixture with a giraffe.
Put the foam in a heatproof container, place it in the middle of the oven and leave it to dry for about 5 hours, stirring occasionally.
Sterilize jam jars with boiling water, fill them with the hot mousse, divide the rum evenly and pour it over.
Close tightly and store for a delicious winter.
