Wednesday, August 26, 2015

Recipe Archive: Asian-Style Plum Sauce

from
Mrs. Wheelbarrow's Practical Pantry
Recipes and Techniques for Year-Round Preserving
by Cathy Barrow

"Late-season plums, arriving at the end of summer, are dusky and deep, dark violet, with golden, sweet flesh. When cooked, they turn a deeper purple with reddish under-tones, like garnets. This is a very versatile sauce. Bright and fruity, acidic, and eye-opening  with the surprise of heat from the chile, it’s wonderful with Spiced Pork Chops, mixed with hot mustard for dipping spring rolls or dumplings, or stirred together with fermented black beans and brushed on grilled tofu. Just one jar has the potential to bring many new flavors to the table."

1½ cups (12 oz., 340 g) firmly packed light brown sugar
¾ cup (5 oz., 138 g) granulated sugar
¾ cup (6 oz., 180 ml) cider  vinegar
1 cup (4 oz., 110 g) finely minced onion
1 medium jalapeƱo pepper, seeds removed and finely chopped 3 garlic cloves, minced
1½ tablespoons grated peeled fresh ginger
1 tablespoon mustard seeds
1½ teaspoons salt
½ teaspoon Szechuan peppercorns
3 pounds (1350 g) late-season or Damson plums, pitted and chopped into ½-inch dice

full recipe in The Book Stall

Recipes and Techniques for Year-Round Preserving
by Cathy Barrow
W. W. Norton & Company, 2014
Recipe Archive
Farm Kitchen
Plums
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