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Full Online Book HomeLearning KitchenFruit - Plum - Plum Sauce
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Fruit - Plum -  Plum Sauce Post by :herasinc Category :Learning Kitchen Author :Unknown Date :February 2012 Read :789

Click below to download : Fruit - Plum - Plum Sauce (Format : PDF)

Fruit - Plum - Plum Sauce

3 lb. ripe red plums -- unpeeled, sliced ½" thick
2 cloves garlic -- minced
1 medium onion -- chopped fine
1 cup cider vinegar
1 tsp. crushed red pepper
1 tsp. ground ginger
1 tsp. coriander
1/2 tsp. allspice
1 cup sugar
1 cup packed brown sugar


Bring all ingredients to a boil except both sugars over medium heat, stirring frequently, boil for 30 minutes.
Remove from heat, put through strainer or sieve, discard skins, return to pan. Add both sugars. Bring to boil, stirring constantly until thick and smooth.

Makes 36 ounces.
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2 tbsp sugar (or to taste) lemon juice (optional) to taste Roughly chop plums then put them in a small pan with wine and sugar and simmer until they are soft (upwards of 15 minutes depending on type and ripeness of plums). Put mixture through a fine sieve and return to (cleaned) pan. Taste and adjust seasonings, it should be tart with consistency of double (heavy) cream, add sugar or lemon juice if necessary for taste and if it is too thin reduce it over moderate heat. Serves 6 Note: This sauce freezes well. It goes particularly well with lamb
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1 unbaked pie shell -- deep dish 5 cups plums -- pitted and sliced 1 cup white sugar 1/4 cup cornstarch 1 teaspoon cinnamon 1/2 teaspoon nutmeg Strusel Topping: 1/2 cup flour 1/4 cup brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/3 cup pecans -- chopped 3 tablespoons butter Place fruit in a bowl, mix sugar, cinnamon, nutmeg and cornstarch until combined. Pour over fruit and stir gently until all fruit is coated. Set aside. Topping: In another bowl mix all the topping ingredients together. Work in butter until all ingredients are well combined. Pour the fruit mixture into the
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