Author 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. 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. —Sagegreen
Ingredients
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1 teaspoon
fresh grated ginger
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1 teaspoon
fresh grated lemon
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1 tablespoon
ground sumac or substitute 1 tsp saffron for a different flavor
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1 teaspoon
ground cinnamon
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sprig of rosemary
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1
large black pluot or plum or other type (@1/2-1 cup) of sweet plum
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25
cherry plums, or other sweet plums (@ 1 1/2cups)
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1/2 cup
brown sugar
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1/4 cup
maple syrup
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2 tablespoons
honey (acacia or other type)
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2 tablespoons
red basalmic vinegar
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1 teaspoon
dijon mustard
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2 tablespoons
fresh lemon juice
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1 cup
dry white wine
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sprig of lavender or rosemary for garnish
Directions
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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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