<p>Ingrediente:</p>
<p>prune &#8211; 5 kg</p>
<p>zahar &#8211; 1 kg (sau dupa gust)</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Mod de preparare:</p>
<p>Spalati bine prunele si scoteti-le samburii.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Puneti jumatate din prune intr-o oala sau tava de copt, acoperiti-le cu jumatate din zahar si presarati cealalta jumatate de prune cu zaharul ramas.</p>
<p>Apoi amestecati totul bine cu mainile, astfel incat zaharul sa ajunga pe toate prunele.</p>
<p><img class="alignnone size-full wp-image-19762" src="https://bucatarianoastra.online/wp-content/uploads/2022/09/prune.png" alt="" width="701" height="457" /></p>
<p>In timpul pregatirii, incalziti cuptorul la 200 °C si puneti prunele pregatite intr-o oala care sa incapa in cuptor.</p>
<p>Coaceti prunele timp de 2 ore, amestecand des in prima jumatate de ora.</p>
<p>Dupa doua ore, reduceti temperatura la 150°C si coaceti-le inca o jumatate de ora.</p>
<p>Apoi verificati densitatea gemului.</p>
<p>Timpul exact de coacere depinde de cat de groasa va asteptati sa fie dulceata si cat de suculente sunt prunele.</p>
<p>Aveti grija sa nu ardeti prunele sau sa nu le faceti prea apoase.</p>
<p>Totusi, tineti cont ca in timpul racirii dulceata se va ingrosa destul de mult.</p>
<p><img class="alignnone wp-image-19763" src="https://bucatarianoastra.online/wp-content/uploads/2022/09/gem1.png" alt="" width="705" height="456" /></p>
<p>Dupa coacere, scoateti oala cu prunele si reduceti temperatura de coacere la 100 °C.</p>
<p>Apoi puneti gemul in borcane si lasati-le sa se sterilizeze la aceasta temperatura timp de 15- 20 de minute.</p>
<p><img class="alignnone size-full wp-image-19764" src="https://bucatarianoastra.online/wp-content/uploads/2022/09/dulceata.png" alt="" width="704" height="455" /></p>
<p>La final, scoateti borcanele cu dulceata din cuptor, acoperiti-le imediat ermetic si lasati-le sa se raceasca.</p>
<p>Pastrati dulceata intr-un loc uscat si intunecat.</p>
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