by Sagegreen
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Expand2 cups varietal small sweet plums, depitted Ask a question about this ingredient
1 cup fresh raspberries Ask a question about this ingredient
1 cup fresh cranberries Ask a question about this ingredient
a few rogue blueberries can join in Ask a question about this ingredient
3/4-1 cups organic cane sugar (to taste) Ask a question about this ingredient
3 tablespoons honey (acacia works well) to taste Ask a question about this ingredient
1 tablespoon sumac (or substitute 1/2 tsp. cloves) Ask a question about this ingredient
1 stick cinnamon or 1 tsp. ground cinnamon Ask a question about this ingredient
1/2 cup dry white wine Ask a question about this ingredient
3 tablespoons sapa (or substitute 2 tbl.amaretto, brandy, or cognac), optional Ask a question about this ingredient
3 teaspoons arrowroot for thickening, optional Ask a question about this ingredient
1 teaspoon fresh lemon zest Ask a question about this ingredient
vanilla ice cream, dollops of whipped cream, creme fraiche, or vanilla custard sauce Ask a question about this ingredient
sprinkle of sumac on topping (optional) Ask a question about this ingredient
Heat a heavy sauce pan and add the sumac and cinnamon to it for half a minute. Add the lemon zest for half a minute. Make sure your pan choice will not be reactive with the fruit.
Ask a question about this stepNext add fruit, sugar and honey and bring to a slow boil to a slow boil: Stir often. The juices from the plums should prevent any scorching, but keep watch.
Ask a question about this stepIf you want to use a thickener mix the arrowroot in with the sapa. If not using sapa, then add the arrowroot to some water. Traditional versions use cornstarch. I prefer to add no thickener at all, but just to reduce the sauce by simmering.
Ask a question about this stepAdd the sapa and wine to the plums. Simmer for 5 minutes. Continue cooking and reducing until the sauce thickens to your liking. You can remove the skins of the plums after cooking and cooling, rather than before...I think it is easier. I prefer this less thick. I also would usually not puree mine.
Ask a question about this stepLet cool and store for 24 hours to let all the flavors set. Serve warmed with vanilla ice cream, vanilla custard sauce, or dollops of whipped cream. Or if you can't wait, you can eat it warm right away, too.
Ask a question about this stepThank you Dinah. This is one of my favorites. I love using white wine with fruits. The basic recipe you can find further north as well as east! You can vary the spices and sweeteners. Hope you enjoy.
How I'd love to have a spoonful of this dessert! Looks wonderfully tasty!
This sounds fascinating. I wonder if I can have an all-dessert Thanksgiving dinner???
Yes, an all-day all-dessert Thanksgiving Day! Great idea. Thanks.
I made this recipe last night, using yellow and red plums, blackberries, red raspberries, and one nectarine (not enough plums!). The result is truly delicious, and the seeds from the berries do add a gritty crunch. In place of sapa I used brandy and 1 tsp. strawberry balsamic (Antonia James' recipe) One more substitution was 1tsp. ground cinnamon instead of the cinnamon stick.
I'm so glad you are going to test my stone cold soup. I like things on the very tart side, so feel free to sweeten to taste. Without sapa you will probably want some additional sweetness through honey or agave nectar. Hope you like it!
Thanks so much for sharing your results! We really love this recipe. It actually has bonded my sister and me more closely together!
I am hoping to find Sapa at an Italian import market tomorrow, if not I'll follow your advice about substituting honey or agave.
I just bought sumac so that I can make this recipe (and also the mango tomato lassi). It is definitely a cousin to the classic Danish dessert "rødgrød med fløde" (Danes love to make foreigners pronounce it) , which must mean red grits with cream, although I used to think rødgrød was the Danish word for raspberry or red currant. (The commercial product Junket is a distant relative as well.) Thank you for this appealing variation! What would the German name be for "Purple grits"? ( I'll probably include blueberries and blackberries)
Thanks. That will be delicious. Purpur, lila, violett or my favorite, dunkelrot (dark red), would work!
You can make a pureed version of this, but I far prefer the chunky fruits for a more rustic style.
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
This reminds me of an Eastern European recipe for something called Kisiel (sp). I will give it a try as soon as I get a chance.