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In this recipe, the plums are tossed with sugar and sit for a few hours or overnight so they give off their juices. The juices are then used as cooking liquid; the result is more "plum-y" in taste. Make your own preserves | | | | |
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| | Your recipe for buttery-soft biscuits may be deeply rooted in the family tree, but today's baking culture is quickly adapting to new contexts. Shop all Cast Iron Pans | | |
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