Plum Sauce

Angel Food Cake with Plum Sauce

Plums are one of those fruits that are misunderstood.  If you get a perfectly ripe plum, they are amazingly sweet and juicy, but usually they look beautiful but are deceptively tart, so I typically admire their color and then walk on by.

The skin on a plum is tart, there is no getting around that, but the flesh is quite sweet when ripe.  This ying/yang of flavors make plums a perfect fruit to cook into a sauce because you get some sweetness from the flesh and a nice tartness from the skin.  The skin will also give your sauce a beautiful gem-tone color.  Plum sauce goes well with desserts and entree meats such as poultry or pork or drizzled on goat cheese or in this case Angel Food Cake.

Plum Sauce – by Debra Crawford

6     –  Deep purple plums, pits removed, then roughly sliced (keep the skins on for color and tartness)
1/4  –  Water
2     –  Tablespoons Honey or Sugar (you may need more depending on the tartness of the fruit and your taste)
2     –  Cloves
1     –  Cinnamon stick
1      – Tablespoon Orange Liqueur or 1/4  – Teaspoon lemon zest, if desired.

In a medium-sized sauce pan, place the plums and 1/4 cup water.  Bring to a boil and reduce to the lowest simmer.  Add the cinnamon stick, cloves and 1 – 2 Tablespoons of honey or sugar depending on the tartness of the fruit and your particular taste.  I personally like a little bit of bite in my sauce to contrast to the sweet angel food cake.  You will need to taste your sauce often and add more sweetener a little at a time until you bring it to your desired sweetness.  Start with just a little though, you can always add more, but you can’t take it away!

Remove the cinnamon stick and cloves after 10 minutes, you just want a hint of spice, you don’t want to overpower the sauce.

The sauce will cook down and the pectin in the fruit will start to thicken the mixture.  After the fruit is broken completely down, about 20 – 30 minutes, remove from heat and taste for final sweetness level.  Be careful not to burn your tongue!  Add the orange liqueur for a bit of richness or lemon zest for brightness.

Pour the sauce through a strainer to remove skins and make a smooth ruby colored sauce.  Use on pound cake, ice cream, poultry, pork or??  Let me know how you used it!

Plum Sauce Simmering

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