Blood Plum Puree

Preparation info
    • Difficulty

      Easy

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 500 g ripe blood plums, peeled, halved, seeds removed and roughly chopped
  • minced zest of ½ orange, using a microplane
  • 100

Method

  1. Place the plum and orange zest in a heavy-based saucepan and cook, stirring, over medium heat for 15 minutes or until the mixture has reduced to 300 g. Remove from the heat. Add the caster sugar and Grand Marnier, then stir to combine and melt the sugar. Puree in a blender unti