Dried Plums

To make dried plums, suitable ripe but still firm fruits - ideally of the Hungarian variety. Wash and dry the plums. Cut them in half and carefully remove the pits. If the fruits are small, you can leave them halves. If they are large, it is better to cut them again to get plum quarters.

Place the plums on a baking sheet lined with parchment paper. Add salt and spices to them. I added fresh thyme and rosemary - about 2-3 sprigs, separating all the petals. Don't have fresh ones? Feel free to use a mixture of Provencal herbs, in this case, you will need about 1 tablespoon.

Mix plums with spices and then arrange them in a single layer with the cut side up.

Place the baking sheet with the plums in the oven, preheated to 100 degrees. They will dry there for approximately 2-3 hours. The time depends on the variety of plums and the size of the pieces. To check if the plums are done, you can use a wooden skewer. If no moisture comes out when pierced, the plum is ready.

Now you can peel the garlic cloves and thinly slice them.

Place the dried plums in a prepared jar (500 ml). Layer them with sliced garlic and, if desired, with fresh sprigs of herbs such as rosemary and thyme for extra spicy aroma.

Pour olive oil on top and tightly close the lid. Store in the refrigerator. You can try the first serving after a couple of days. Enjoy! Dried plums are a delicious addition to many dishes!