Plum Caramel Sauce - black plums

Method

• Make the plum puree:
• Quarter the plums and discard the pits.
• Combine the plums, 2 tablespoons sugar, and 1/4 cup of water together in a medium-sized saucepan.
• Bring to a boil over medium-high heat, reduce the heat, and simmer for 10 to 15 minutes.
• Pass the cooked plums and their cooking liquid through a fine-mesh strainer, using the back of a ladle or rubber spatula to push as much of the fruit through as possible.
• Discard the skins.
• Set the puree aside to cool.
• Caramelize the sugar (see the Note on cooking caramel successfully):
• In a covered heavy-bottomed saucepan, combine the remaining sugar, cream of tartar, and 3 tablespoons water.
• Cover and bring to a boil over medium-high heat.
• After 1 minute of rapid boiling, uncover the pot.
• Cook the syrup until the sugar caramelizes and reaches a light golden brown color, about 5 minutes.
• Remove from the heat, stand back, and carefully add the plum puree.
• The caramel will erupt with bubbles and steam.
• Place the pot back on the stove over medium heat and whisk the plum puree until the caramel is completely dissolved and smooth.
• Remove from the heat and cool.
• Serving Suggestions:
• Serve this sauce cold or warm.
• Or serve it at room temperature with the Roasted Apple or Pear Beignets, Plum and Almond Tart, or Vanilla Panna Cotta.