The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: Frieslandfilly on August 23, 2010, 11:59:42 am
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I am looking for a nice plum sauce recipe, I have Victoria, Damson and Greengages, I want a simple sauce as hubby not to keen on sauces and I want to break him in gently! any other plum recipes received with thanks as I have a good harvest, didnt think I would as we had a good one last year too, a bit smaller this year but there will be pounds and pounds of them.
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Here's a couple of recipes that might be of use to you :) :) :)
Plum sauce:
1kg plums, unpeeled, pitted, sliced
60ml water
50g sugar
A pinch of ground cinnamon
Method:
Combine plums and water in a pot or pan. Bring to a boil over medium heat, stirring often.
Reduce heat, cover, and bring to a simmer. Cook for about 10 minutes or until plums are soft, stirring often.
Process cooked plums in a blender until smooth. Return to pan and add the sugar and cinnamon and bring to a boil.
Fill sterilized jars with sauce, leaving a bit of head space. Top with lids.
Place jars, slightly apart, in a boiling water. Bring water to a simmer and cook for 15 minutes.
Take jars out of the water and set aside to cool. Store in the refrigerator and use within one month.
Plum & Port sauce:
100g sugar
120ml water
500g plums, pitted, chopped
2tsp grated orange zest
2tbsp port
1tsp lemon juice
A pinch of ground cinnamon
A pinch of salt
Method:
In a large saucepan combine the sugar and water. Cook over medium heat and bring to a boil, stirring, for 5 minutes.
Reduce heat and add the plums and the zest. Cook for 10 minutes, or until the plums are soft.
Remove from heat and cool slightly. Transfer to a blender and process until smooth.
Stir in the port, lemon juice, cinnamon and a pinch of salt.
Leave the sauce to cool and chill, covered, for 2 hours.
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Thanks, i particularly like the sound of the plum and port sauce ;D
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Chinese plum sauce - replace the port with ginger and a few spoons of 5-spice powder , we love it! :&>
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thanks for sharing the recipe with us...i love to eat chiness
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Not a sauce but a cake...I have made upsidedown cake with my golden gages. Cut them in half around the middle (ie not longways) and remove th stone, place them cut side down in a shallow ovenproof dish. Sprinkle with sugar to taste, or honey, then add a little water - about a couple of tablespoons, depending on how big your dish is. Cover with a layer of normal sponge cake mixture (weight of xxx eggs in butter, sugar and SR flour) then bake as you would a sponge. Let it cool before turning out upsidedown on a plate. Very pretty and tastes great. I do it with stewed apples too - not so pretty but very tasty.
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I make upsidedown cake with all sorts. It's great with tinned peaches. Bought a case very cheap from an auction a few years back :)
I also place two different ones with the fruit sides together & fill with fresh cream. :yum: :yum: :yum:
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That's just wicked Mick :yum: :yum: :yum: ;D