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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Plum And Ginger Bars
 Categories: Bars, Cookies
      Yield: 1 Batch
 
MMMMM---------------------------CRUST--------------------------------
      1 c  All-purpose flour
    1/4 c  Brown sugar
      2 tb Fresh ginger; grated
    1/4 ts Salt
    1/2 c  Butter;
           - cold, cut into pieces

MMMMM--------------------------FILLING-------------------------------
      2 md Eggs; at room temperature
      3 tb Fresh lime juice
      1 c  White granulated sugar;
           - +2 tb
    1/2 c  All-purpose flour
      2 c  Plum puree (recipe below)
    1/4 ts Salt
      1 tb Powdered sugar;
           - for sprinkling on top

MMMMM-------------------------PLUM PUREE------------------------------
           Yield 2 cups
      6 md Fresh plums; up to 8
      3 tb Fresh ginger shoot (2");
           - grated
      2 tb White sugar
    1/8 ts Ground cinnamon;
           - scant (optional)
    1/8 ts Clove powder;
           - scant (optional)
 
  Crust:
  
  Line a 7x11" brownie pan or baking dish with a parchment paper. Line
  the paper such that it covers all the sides & bottom and is little
  extra on all sides so that once baked,you can lift the entire bar
  using the sides to cut later.
  
  In a food processor, tip in the flour, brown sugar, salt & ginger.
  Pulse 3 to 4 times to mix. Next, add the cold butter and pulse until
  the flour mix comes together & resembles loose crumbs.
  
  Press the mix using your fingers on the baking dish to cover all
  sides and form as smooth & even layer as possible. Refrigerate again
  for 15 minutes. While the crust is refrigerating, preheat the oven to
  350?F. Bake the refrigerated crust for 20 to 25 minutes until the
  crust barely starts to brown on sides. Remove the baked crust from
  oven & let cool.
  
  Let the oven on.
  
  Plum Puree:
  
  Make while the crust is baking & cooling, etc.
  
  Wash the plums and cut them into halves. Discard the stone inside and
  chop them skin-on into small cubes. In a saucepan, add the chopped
  plums, ginger, sugar & ground spices (if using) and cook over low
  heat until the sugar dissolves and the plums become mushy, about 15
  to 20 minutes. Cooking on low heat is important here to let the skin
  soften & release the its natural crimson color. Once they are mushy,
  remove from heat and let cool slightly. Once cooled blend in a food
  processor or using a hand blender to a smooth sauce. Take care that
  the consistency of the puree should not be too runny, it should be
  similar to applesauce.
  
  Yield: 2 Cups
  
  Filling:
  
  Sift flour and salt together. Set aside. In a big bowl, add the eggs
  and sugar. Beat lightly until mixed. Next add the lime juice & mix.
  Add the flour mix next and combine well. Using a spatula, fold the
  puree into the mixture, 1/2 cup at a time. Do not beat but make sure
  that everything is combine well.
  
  Pour this filling on top of the cooled, baked crust and tap the dish
  once to remove any air bubbles. Bake in the oven for 25 to 30 minutes
  or until just set. You will see that the edges start to turn brown.
  As the baking progresses, the color of will deepen more and more.
  
  Note:
  
  The baking time is slightly governed by how wet your filling is.
  
  Once baked, remove from oven and let cool in the dish for 15 minutes.
  Thereafter, lift the bar mould out of the baking dish using the
  parchment paper on the sides. Let cool completely for about 3 to 4
  hours before slicing using a knife dipped in warm water after each
  cut.
  
  continued in part 2
 
MMMMM
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