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   MSGID: 35252.fidonet_cooking@1:105/500 2da4a78b   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   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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