You should take plum varieties Hungarian, ripe but not too soft. Fruits wash, dried and cut into quarters, removing the stone. Then generously pour olive oil.

Prepare spices. I have a sweet bell pepper, shredded it in a mortar - much more flavorful it turned out.

Sprinkle the plums with the spices, shaking the bowl, stir.

Preheat the oven to 180 degrees. Plum put on the laid baking paper baking sheet, sprinkle with salt and place in the oven for 2 minutes. Then reduce the temperature to 150 degrees and leave the door slightly ajar, so the steam came out. Aged in this mode, the hour and a half. I have a Chinese thermometer-liar, and therefore more visually oriented. Through the allotted time, turn down the gas temperature to 80-100 ° C, the drain is brought to the desired condition, about 3 hours.

Plum obtained in crunchy caramel and a little soft inside, very flavorful and delicious. After removing the samples the entire family had to slap them on their hands, otherwise would have nothing to spin. The photo seems a bit burnt, I assure you, it isn't, the slightest hint of such an embarrassment!

Put the plums, sprinkling thin slices of garlic, lightly tamping. Banks should be sterilized and dry. Fill our delicacy is very hot but not boiling oil. I heated it in the microwave for about 2-3 minutes. Be careful, getting on the garlic, the oil is actively bubbling! Close sterilized lids, turning the jar several times, so there is no drops of the condensate, leave the bottom down and wrap it up to cool.