Recipe

Spicy sweet and sour plum sauce

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by Sagegreen

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This recipe was entered in the contest for Your Best Recipe for Plums

This recipe was entered in the contest for Your Best Condiment
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Sagegreen's Notes: I had a slew of pluots and plums, just the middles of plums with their pits in tact. Saving time on other recipes, I had cut the plums just shy of the stone, so I would get 2 quick near halves...
I had a slew of pluots and plums, just the middles of plums with their pits in tact. Saving time on other recipes, I had cut the plums just shy of the stone, so I would get 2 quick near halves. So after getting quite the collection of these plum middles with their pits still with them from all the plum cakes and bread puddings I have been making this week, I started cooking these down, and depitting them. From this mix of plums, mostly sweet dark pluots and golden cherry plums, I envisioned a sweet and sour sauce that would accompany sliced chicken, turkey, duck, lamb. Of course it would be great with cornbread, bread pudding, ice cream, cheesecake, or custard as well. It would be very easy to puree this if you prefer a more refined sauce... but I do like the rustic character with all the fleshy fruits still floating in the sauce. You could can this in larger quantities. I am giving the recipe for a small batch which will yield less than 2 cups. Even though this is a sweet and sour sauce intended for meat, it truly is just as amazing as a great topping warm for vanilla ice cream. Because it was hot and humid when I made this, I illustrated this sauce over ice cream . Hope you will look at my photos showing the whole process.

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Serves 4-6

1 teaspoon fresh grated ginger Ask a question about this ingredient

1 teaspoon fresh grated lemon Ask a question about this ingredient

1 tablespoon ground sumac or substitute 1 tsp saffron for a different flavor Ask a question about this ingredient

1 teaspoon ground cinnamon Ask a question about this ingredient

sprig of rosemary Ask a question about this ingredient

1 large black pluot or plum or other type (@1/2-1 cup) of sweet plum Ask a question about this ingredient

25 cherry plums, or other sweet plums (@ 1 1/2cups) Ask a question about this ingredient

1/2 cup brown sugar Ask a question about this ingredient

1/4 cup maple syrup Ask a question about this ingredient

2 tablespoons honey (acacia or other type) Ask a question about this ingredient

2 tablespoons red basalmic vinegar Ask a question about this ingredient

1 teaspoon dijon mustard Ask a question about this ingredient

2 tablespoons fresh lemon juice Ask a question about this ingredient

1 cup dry white wine Ask a question about this ingredient

sprig of lavender or rosemary for garnish Ask a question about this ingredient

Heat a heavy Dutch oven style of pan.
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Add the spices, the first five ingredients, to the heated pan for 10 seconds before adding next the pitted plums
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Next add the brown sugar to the plums in the pan and stir.
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Add the maple syrup and honey while stirring. Bring the mix to a slow boil.
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Add the vinegar, mustard, wine and lemon juice. Continue to reduce and stir often.
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Simmer the mix until the plums are thoroughly cooked and you have achieved your desired sauce thickness. Remove any troublesome skins, if there are any.If you would like to puree the mix for a more refined sauce, feel free. Otherwise serve while warm or cool with the fruit flesh.
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Serve with either poultry, meat, or desserts, such as ice cream, plain cheesecake, or pudding, with a fresh garnish of rosemary or lavender.
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6 Comments on Spicy sweet and sour plum sauce

ChezSuzanne added about 1 year ago

This looks so wonderful. I've not had much time for cooking or going on this website as much the last couple weeks but am definitely making this one. YUM!!