Candied Claudia Plums

Ingredients

• equal weight firm Claudia plums
• equal or slightly less weight sugar

Instructions

1. Select good, firm Claudia plums. Weigh the plums and measure out an equal weight of sugar, or slightly less sugar. Prick each plum with a needle and keep the stems attached.
2. Place the pricked plums in cold water and bring them to a boil in the same water. Watch carefully: as the plums begin to rise to the surface, remove them one by one with a slotted spoon and transfer them to a fresh bowl of cold water. Leave them in the cold water for twenty-four hours.
3. Drain the plums well. Meanwhile, prepare a syrup (almíbar) at the thread stage (point de filet) without letting it cool completely. Add the plums one by one to the hot syrup.
4. Bring the pan to the fire, and as soon as it comes to a boil, remove it from heat and let it rest undisturbed until the next day. Repeat this operation daily—bring to a boil, then remove from heat—for seven to nine days, until the plums reach the desired candied state and the syrup sets properly.