Oct
05
2009
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More plums…

A real winner

A real winner

Now you’ve been very patient, waiting for me to test that plum sauce and see whether it works with savory foods. The good news is that a) it does and it is superb and b) you get an extra recipe for plums which cropped up in the process!

I served the following plum sauce over pork served with braised apples and red cabbage, and boiled potatoes. My children couldn’t get enough of it which should give you the heads up. It has the advantage that it is much more health conscious compared to the better known plum sauce from Asian kitchens.

Savory Plum Sauce

1 liter or 1 quart plums, halved and pitted
3 dl or 1 1/3 cups dry white wine
2 tbsps apple cider vinegar
3 tbsps honey

Cook the plums covered on low heat in dry white wine and vinegar.  Once the plums are soft, allow to cool and press through a strainer. Place the plum liquid into a clean cooking pot and add honey. Allow to cook on low heat uncovered until the volume of the sauce has reduced by half.  Serve warm or cold over pork, potatoes or other.

Making the sauce didn’t exactly take care of the copious quantities of plums I had picked from my tree. I even needed a friend to help me pick them and suggested she take a basket home. We both came to the conclusion that the best thing to do in order to bottle this sunshine was to make some plum jam. This recipe is divine:

Bottled sunshine

Bottled sunshine

Plum Jam with Lemon & Cinammon

1 liter or 1 quart plums, halved and pitted
500 grams or 1 lb sugar
2 cinnamon sticks
grated rind of 1 lemon
1/4 tsp natrium bensoate

Clean glass jars with tops for bottling

Combine all jam ingredients in a pot and blend with a wooden spoon, cover and cook over low heat. Once the sugar has dissolved and the jam is gently bubbling, remove from heat and skim away the ‘foam’ at the surface of the jam. Blend the natrium bensoate in a spoon or two of jam and add to the pot, blending thoroughly. Remove the cinnamon sticks. Pot the jam immediately.

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