by AppleAnnie
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my 15 recipes »
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A&M's Testing Notes:
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Expand2 cups fresh plums (I used 20 small Methley red plums) Ask a question about this ingredient
1 cup red wine (inexpensive cabernet sauvignon or Beaujolais) Ask a question about this ingredient
2 tablespoons fragrant honey, such as lavender honey or lavender-infused honey Ask a question about this ingredient
1/2 cup turbinado or light brown sugar Ask a question about this ingredient
1/4 cup white sugar Ask a question about this ingredient
1 tablespoon fine balsamic vinegar Ask a question about this ingredient
1 teaspoon cinnamon Ask a question about this ingredient
seeds from 3-5 cardamom pods, crushed Ask a question about this ingredient
1 tablespoon cornstarch Ask a question about this ingredient
1 tablespoon Amaretto Ask a question about this ingredient
1 teaspoon vanilla Ask a question about this ingredient
Mix honey, sugars, and red wine in saucepan and heat until wine is bubbling and everything is completely dissolved.
Ask a question about this stepCut plums in half over the pot (to catch all the juice) , adding the plums to the pot while removing the pits. (I cut my golf-ball size plums in half with a cooking shears, and snipped out around the pit, for a fairly easy job of pitting.)
Ask a question about this stepAdd the cinnamon, cardamom and cook over medium heat until the plums have softened. Remove plums from the pan using a slotted spoon. Add the balsamic vinegar to the liquid in the pan. (I used Antonia James’ strawberry balsamic which I made in late spring.)
Ask a question about this stepMeasure the cornstarch into a small bowl and slowly stir in about ½ cup of the hot liquid, whisking to quickly dissolve the cornstarch. Add more of the hot liquid if needed to get the cornstarch slurry to a pourable consistency.
Ask a question about this stepDump the slurry into the pot, whisking steadily until the sauce thickens and clears. Return the reserved plums to the sauce, and cook for a few more minutes for additional thickening.
Ask a question about this stepCool for 15 minutes. Stir in the Amaretto and vanilla. Refrigerate.
Ask a question about this stepEnjoy with yogurt, ice cream, in a “fool” with whipped cream or ricotta cheese, and also use it in a parfait layered with fresh fruit (peaches, nectarines, blackberries) and crème fraiche or mascarpone.
Ask a question about this stepI forgot to note that the flavors really come together after a period of refrigeration. I made this in the evening, and by morning it was noticeably improved!
This sounds lovely! Would also go well on almond cake or pound cake with any of your suggested toppings.
Thanks, I'll try your appealing suggestion soon, possibly when I make Sagegreens' RoteGrotze, which is very smiliar but with white wine instead of red. http://www.food52.com/recipes/6068_rote_grtze_or_red_grits_with_white_wine
This is comparable to my red grits, but I use a white wine. Your cardamom use is really nice.
Thanks, I didn't know there was a German tradition, (since my inspiration was an Italian conserva) but I guess cooking summer fruits in wine with sugar and starch thickener could be universal. There is a famous Danish red raspberry pudding with cream (hard for a non-Dane to pronounce) which may be in the same family as your red grits. I look forward to trying your recipe with the white wine.
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
Congrats on your EP!