A sweet-tart plum sauce that is worthy of topping or swirling into your favorite ice creams and gelatos. Use fruit on the verge of late summer over-ripeness – it’s worth waiting for those fragrant plum bursting with juice!
1 1/2 lbs plums*
255g (1 1/3 cups) plum puree
150g (3/4 cup) sugar
70g (1/4 cup) organic light corn syrup
56 (1/4 cup) water
PREP PLUM PUREE
Pitt and roughly cut the plums into chunks (for very ripe fruit just tear it apart with your hands) Heat the plum chunks (including skin) in a heavy saucepan over medium heat. If the fruit is very firm, break it up with a spoon periodically as it cooks. Keep on a low simmer (turning down the heat if necessary) for 8-10 minutes until the fruit has released its juices and looks mushy.
Using an immersion blender (or standard blender*) to puree the fruit thoroughly. Push the mixture through a fine-mesh strainer, pressing down on the solids and cool.
COOK THE SWIRL
Combine all the plum swirl ingredients into a small saucepan and bring to a simmer over medium heat. Cook for 10-12 minutes, stirring occasionally until the mixture thickens.
Cool to room temperature. It can be used immediately as a sauce. Before using it as a mix-in or swirl, get it as cold as possible in the refrigerator.
Store in the refrigerator or freezer.
1 1/2 lbs of plums give or take depending on ripeness
If using a standard blender, puree a little of the warm fruit at a time, too much can cause a build-up of steam, creating enough pressure to blow the lid off (messy!)