Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Red Plum Coulis

Preparation info
  • About

    16

    fl oz
    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Sugar 4

Method

Procedure

Preparation

  1. Combine the sugar and water in a small saucepan and bring to a boil. Cool to room temperature.
  2. Blanch, refresh, and skin the plums using the procedure.
  3. Cut the plums into quarters. Remove and discard the pits.
  4. Place the plums in a food processor fitted with the steel blade