Plum Purée

Preparation info
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By Sat Bains

Published 2012

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For the Plum Purée

  • 300 g plums
  • 75 ml white wine vinegar
  • 75


Halve the plums and remove the stones. Place in 1 layer in a pan and pour over the vinegar and sugar.

Bring up to the boil then simmer for 20 minutes until soft and most of the liquid has been reduced. Add the Calamansi lime juice then blend to a smooth purée. Pass through a chinoise, season with salt and Calamansi lime juice and store in the fridge.