Plum and Shallot Sauce with Fresh Mint

Name: Plum and Shallot Sauce with Fresh Mint
Yield: Serves 4-6
Ingredients: Handful of fresh mint, finely chopped; Salt and black pepper; 50 g (2 oz) caster sugar; 1 tablespoon sherry vinegar; 175 g (6 oz) shallots, peeled but left whole; 500 g (1 lb) red plums, stoned and sliced; 300 ml (14 pint) freshly squeezed orange juice

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

Plums, with their natural sharpness, are ideal to serve with pork, duck, ham or game. Like apricots, they are a fruit which often has more flavour when cooked, and they go well with the slight sweetness of shallots. Serve hot or cold.

Ingredients

175 g (6 oz) shallots, peeled but left whole
500 g (1

Sauce
Vegan
Gluten-free

Method

Put the shallots and plums into a saucepan with the orange juice and caster sugar. Bring to the boil, then cover and simmer very gently for about 30 minutes until the shallots are completely soft and the plums are mushy. The juiciness of plums varies, so if you feel the sauce should be thicker, uncover the pan and bubble to reduce the juices slightly, then stir in the vinegar and season to tast