plum dipping sauce

this is utterly gorgeous with barbecued duck.  I've also made it, then frozen it in ice cube bags, and added a couple of cubes to a stir fry - gives a wonderful depth.  Be careful not to over-sweeten it.

450g halved and stoned (!) plums or damsons
1 cinnamon stick, halved
150ml white wine
1 bay leaf
1 tbsp wine vinegar
2-3 tbsp light muscovado sugar
salt and black pepper

place plums, cinnamon, wine and bay leaf in a small pan.  Simmer gently for 30 minutes until the plums are completely softened.

sieve, stir in the vinegar, sugar, salt and pepper to taste.

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posted by ramtops on 28 May 06 - 9422 views


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