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Plum Purée Sauce
- Makes about
600–900 ml
- Difficulty
Easy
By Gary Rhodes
Published 1994
This sauce has a wonderful, spicy plum flavour. Use it with a confit or with Chinese dishes. It can simply be added to a basic jus to make a rich spicy sauce.
Ingredients
150 ml 5 fl oz 50 g 2
Method
Boil the vinegar and sugar together then add the chopped shallot and plums and cook for 5 minutes. Add the muslin bag and the remaining ingredients and cook slowly for 1 hour. Remove the muslin bag and liquidize the sauce. Push through a sieve to make a purée. The sauce is now ready and can be kept in airtight jars in the fridge almost indefinitely.
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