Plum and Shallot Sauce with Fresh Mint

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.


  • 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
  • 50 g (2 oz) caster sugar
  • 1 tablespoon sherry vinegar
  • Salt and black pepper
  • Handful of fresh mint, finely chopped


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 taste with salt and black pepper. Just before serving, stir in the chopped mint.