* Exported from MasterCook *
Modern Honey-Plum Sauce
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowFat (Less than 5%) Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ripe plums -- halved, pitted, cut into 3/4-inch wedges
1/4 cup granulated sugar -- plus more if needed
1/4 cup honey
1/4 cup water
1/2 teaspoon fresh lemon juice -- plus more if needed
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon pure vanilla extract
In a medium, heavy saucepan, combine the plums, sugar, honey, water, lemon
juice, cardamom, ginger, and vanilla and bring to a gentle boil over
medium-high heat, stirring slowly to dissolve the sugar. Reduce the heat
to maintain a simmer and cook, uncovered, until the plums are starting to
fall apart and the juices have thickened quite a bit, 15 to 20 minutes.
If the fruit is getting mushy but the juices are still thin, using a
slotted spoon, transfer most of the fruit to a bowl. Increase the heat to
high and boil the juices until they are nicely thickened, then return the
fruit to the pan. Taste the sauce and adjust with more sugar, lemon juice,
or spices. You can serve the sauce chunky, or you can whiz it in a food
processor to make it smooth. To make it perfectly smooth, push the sauce
through a fine-mesh sieve. Serve slightly warm, at room temperature, or
cool.
Makes 2 1/2 cups (5 one-half cup servings)
Storage: Refrigerate in an air-tight container for up to 5 days or freeze
for up to 2 months.
Quick Change: omit the cardamom and increase the ginger to 1/2 teaspoon.
AuthorNote: Plums are one of my favorite fruits to cook because they seem
to love the heat. Their texture relaxes into a lush softness, their color
intensifies, and their flavor becomes slightly spicy yet still retains its
nice acidity. The color of this sauce will vary depending on the variety
of plum you use. The sauce is delicious on pancakes or waffles, perfect
with almond coffee cake, and lovely with a moist square of warm
gingerbread topped with a spoonful of creme fraiche.
Source:
"Modern Sauces: More than 150 Recipes for Every Cook, Every Day by
Martha Holmberg, 2013"
S(Formatted by Chupa Babi):
"Aug 2013"
Yield:
"2 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 185 Calories; 1g Fat (4.7% calories
from fat); 1g Protein; 46g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Fruit; 0 Fat;
1 1/2 Other Carbohydrates.
Nutr. Assoc. : 4528 0 0 0 0 0 0 5403
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