Cassata with Plums Left Over from Umeshu

The cassata that I had at a restaurant was so delicious, so I made an easy version at home.Use any of your favorite dried fruits, nuts, or chocolate!I recommend cranberries because they have just enough tartness.Add cream cheese to the heavy whipping cream, and your cassata will have a really authentic taste. Recipe by Ryo---ko

I was searching for a way to use my homemade mock ricotta cheese. I have experimented with a lot things with this ricotta cheese, like baking baked cheese cake, so this time I decided to chill it...Traditionally, dried fruits soaked in rum would be used for cassata. But since I had ume plums leftover from umeshu sitting in the fridge, I tried using them instead...I love this cassata because it doesn't melt easily like ice cream.. (^_^)v Recipe by tenakoto88

I make jam to use up my plums leftover from making umeshu.It's easy to make and it's packed with plenty of umeshu flavor.For this recipe I used our family's umeshu, using plums from a 3-year-vintage batch.In Step 2, they can be roughly chopped as shown. They will soften and become syrupy once heated.In Step 5, if you overcook the jam, it will harden when it cools, so be careful.The alcohol will remain after cooking, so this is not to be served to children. Recipe by Hawaiantomato

I had leftover plums from homemade umeshu, so I added it into a pound cake. Similar with brandy soaked pound cakes, pouring umeshu over the finished cake made it fragrant.If you coat the chopped plums with flour in Step 4, the pieces won't sink to the bottom. In our oven, I baked for 40 minutes at 340°F/170°C, but adjust the temperature and baking time to your oven. For 18 x 8 x 6 cm [7.1 x 3.1 x 2.4 in] cake. Recipe by Usagi no Cima

This is the recipe passed down from my mother. She makes it every year when plums are in season.If you steep the plums in brandy, it'll bring out the fragrance and flavor of the brandy. It's fine also with a neutral liquor like white liquor. If using white liquor, the ingredient amounts are the same!! Recipe by U-ra

Umeshu is fun drink to make you own and share with your loved ones!

I wanted to make something better than the commercial umeshu! I tried countless times to perfect the recioe, I've forgotten how many jars I've made. The final recipe has captured the hearts of my family, boyfriend and friends. It's an umeshu that is so good.Choose hard ume plums that have very little damage on the surface. The ume essence will be extracted into the liqueur easier, and the liqueur is less likely to become cloudy.Nankou-bai variety ume plums have the same-sized pits whether they are marked small or for 4 liters. The only difference is how much fruit is surrounding the pit. Pick meaty ones. Recipe by Umemikkii

I make this umeshu every year.I make it not so sweet, the way my family likes it.This is delicious made with 1 kg of ume plums, but I add a bit more for depth of flavor.If you don't have an alcohol sprayer, after sterilizing the jar in boiling water and drying it completely, put 10 ml of the distilled alcohol in the jar and shake it around. Discard the alcohol. Recipe by Hawaiantomato

I enjoy drinking warmed umeshu with lemon juice and honey, and I wondered if it might turn out well as a gelatin dessert, so I came up with this recipe.If you use umeshu that's not so sweet, add more honey. If you prefer a sour taste, add more lemon juice, about 1 1/2 to 2 tablespoons. This recipe makes soft jelly, so if you'd prefer it firm, reduce the amount of water or umeshu by about 50 ml. For 2 or 3 small cups. Recipe by cureo

By chance, I found some young plums, so I decided to make umeshu.Pat dry the plums and container before use. Recipe by MatM

Our family has dessert regularly, but we don't drink regularly.Since I thought it would be nice to have a handy way of enjoying umeshu, I decided to make it into a jello.I used an umeshu that's not too sweet--but as sweet as the average umeshu.Adjust the amount of sugar depending on the sweetness of your umeshu.Since this jello is low in sugar, add 1 more tablespoon sugar for those who prefer a sweeter taste. Recipe by Suterutomichiru

I first made it when my child was in kindergarten from a cookbook by Katsuyo Kobayashi. Since then it's been a family favorite. With time, the original recipe was modified to suit our family's preference.This will keep for 2 to 3 days in the refrigerator.You can cook potatoes in the leftover cooking liquid, or simmer some boiled eggs in it, and so on. The sauce has a lot of flavor, so don't just throw it away! Recipe by Kimiko