3/4 pound tart, flavorful plums
1/2 cup plus 2 tablespoons water
1/2 cup sugar
Wash the plums, cut them in half, and pit them. Slice into a non-corroding saucepan, add 1/4 cup of the water, and cook slowly, stirring occasionally, until they are very tender, about 15 to 20 minutes. Puree very fine in a blender and set aside.
Put the sugar in a heavy saucepan with the 2 tablespoons water. As soon as the sugar is moistened, cook over high heat, watching carefully and swirling the pan occasionally until the sugar is light golden brown. Remove from the heat and carefully pour another 1/4 cup water into the caramel, being very careful that it doesn't spatter you. Cook over medium heat, stirring constantly, until the caramel has dissolved. Add to it the reserved plum puree and cook briefly to blend them. Strain through a very fine strainer and cool, Serve either chilled or at room temperature.
Makes about 7/8 cup sauce.
From Chez Panisse Desserts by Lindsey Remolif Shere
No comments:
Post a Comment