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Plum sauce
Apr. 5th, 2008 10:09 pm500 g whole plums (cheap at the market, not quite ripe)
5 large cloves garlic
5 cherry tomatoes
1 cup water
1/4 cup rice vinegar
1 tsp sugar
ground pepper, broken cinnamon stick, midly crushed juniper berry
Stone and slice the plums. Finely slice the garlic. Slice the tomatoes. Throw everything except the vinegar and sugar into a saucepan (not aluminium). Bring to a boil, then simmer for 30 minutes. Add the vinegar and sugar and simmer another 10 minutes. Sieve into a bowl, rinse the pan (allow quite some time to drip through if you foolishly decide to use muslin instead of just the sieve), return the sieved sauce to the pan and reduce until it's as thick as you want it.
Serve hot as a dipping sauce. Or cold in a ham sandwich. Or any way you like, really.
5 large cloves garlic
5 cherry tomatoes
1 cup water
1/4 cup rice vinegar
1 tsp sugar
ground pepper, broken cinnamon stick, midly crushed juniper berry
Stone and slice the plums. Finely slice the garlic. Slice the tomatoes. Throw everything except the vinegar and sugar into a saucepan (not aluminium). Bring to a boil, then simmer for 30 minutes. Add the vinegar and sugar and simmer another 10 minutes. Sieve into a bowl, rinse the pan (allow quite some time to drip through if you foolishly decide to use muslin instead of just the sieve), return the sieved sauce to the pan and reduce until it's as thick as you want it.
Serve hot as a dipping sauce. Or cold in a ham sandwich. Or any way you like, really.
