Perfect with Hungarian nudli or on top of my delicious zucchini-poppy seed cake: this plum sauce is vibrant in color and delights the senses. The flavor is delicious and bright, and when made with homegrown ripe plums, the scent is floral and rich. I store the excess frozen, but it would be canned as well!
Ingredients
Italian prune plums
sugar
salt
lemon juice
cinnamon
Preparation
Pit and slice the plums into thin slices. Add 1-2 tbsp sugar per two pounds (to taste), add a dash of lemon juice and a pinch of salt.
Heat on low and bring to a simmer, stir occasionally and allow to thicken and reach the desired consistency (about 15-30 minutes of simmering).
Flavor with a tiny pinch of cinnamon and serve!
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