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Categories:
varietal small sweet plums fresh raspberries fresh cranberries rogue blueberries cane sugar honey sumac cinnamon white wine brandy arrowroot lemon zest vanilla ice cream topping
Viewed: 18 - Published at: 4 years agoIngredients
- 2 cups varietal small sweet plums, depitted
- 1 cup fresh raspberries
- 1 cup fresh cranberries
- a few rogue blueberries can join in
- 3/4-1 cups organic cane sugar (to taste)
- 3 tablespoons honey (acacia works well) to taste
- 1 tablespoon sumac (or substitute 1/2 tsp. cloves)
- 1 stick cinnamon or 1 tsp. ground cinnamon
- 1/2 cup dry white wine
- 3 tablespoons sapa (or substitute 2 tbl.amaretto, brandy, or cognac), optional
- 3 teaspoons arrowroot for thickening, optional
- 1 teaspoon fresh lemon zest
- vanilla ice cream, dollops of whipped cream, creme fraiche, or vanilla custard sauce
- sprinkle of sumac on topping (optional)
Method
- Heat a heavy sauce pan and add the sumac and cinnamon to it for half a minute. Add the lemon zest for half a minute. Make sure your pan choice will not be reactive with the fruit.
- Next add fruit, sugar and honey and bring to a slow boil to a slow boil: Stir often. The juices from the plums should prevent any scorching, but keep watch.
- If you want to use a thickener mix the arrowroot in with the sapa. If not using sapa, then add the arrowroot to some water. Traditional versions use cornstarch. I prefer to add no thickener at all, but just to reduce the sauce by simmering.
- Add the sapa and wine to the plums. Simmer for 5 minutes. Continue cooking and reducing until the sauce thickens to your liking. You can remove the skins of the plums after cooking and cooling, rather than before...I think it is easier. I prefer this less thick. I also would usually not puree mine.
- Let cool and store for 24 hours to let all the flavors set. Serve warmed with vanilla ice cream, vanilla custard sauce, or dollops of whipped cream. Or if you can't wait, you can eat it warm right away, too.
