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Bo Friberg

Plum Sauce

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Preparation info
  • Yield:

    4 cups

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Santa Rosa or Casselman plums are good choices when in season, but in any case, use a red or purple variety of plum, which will give the sauce a pleasant pastel red color.

Ingredients

  • 2 pounds 8 ounces (1 kg 135 g) pitted fresh plums or

Method

  1. If using fresh plums, cut them into quarters.
  2. Reserve ¼ cup (60 ml) water or canning liquid and place the plums in a saucepan with the remaining liquid and the sugar; if y

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