Plum Sauce
Using some gorgeous Santa Rosa plums, I made a plum sauce on Saturday. I intended it for on top of Chocolate Ice Cream, and we did have it that way, but I’ve also been serving it scooped on top of our favorite breakfast porridge — Genius Breakfast Cereal. This morning, I am going to serve it drizzled on Plum Pancakes. It is not too sweet and really tasty!
Plum Sauce served atop a bowl of Genius Breakfast Cereal
Plum Sauce
makes about 3-1/2 cups
- 3 cups plum puree (about 20 medium size plums)
- 1/2 cup agave
- 1/8 teaspoon agar agar
Combine all ingredients in a sauce pan. Bring to a boil, while stirring. Turn down the heat enough so the contents continue to simmer during stirring. Stirring constantly, boil for 5 minutes. Transfer to a bowl or jar and refrigerate four hours, or until thoroughly chilled.
2/4/08 Variation: Place fresh or frozen plums in food processor. Add 1/4 teaspoon xanthan gum and agave. Process until smooth. If using frozen plums, this will be cold and ready to go immediately. If fresh, chill until cold.
© Copyright 2007-2008 by Wardeh Harmon
Mmmm… plum sauce is great and very versatile! As yours is not too sweet, you could also try a bit of it on savoury dishes — if you like the sweet-savoury mix. For instance, it can be a good accompaniment to roast or baked poultry meat.
Maya, you’re a genius! I wonder how it would be with our roasted chicken breasts tonight? Thanks for the idea! Love, Wardeh
You’re welcome! If you try it, let me know how it went, especially with the kiddies!
Maya, well I was a chicken… and didn’t try it. I would have if it was just me. There are a couple family members who don’t like fruity main dishes, so that is why I didn’t, at least yesterday. Love, Wardeh