prepping plums for sauce

PLUM SWIRL SAUCE

This is a gorgeous deep red plum swirl bursting with the ripe flavors of late summer. Drizzle it on top or swirl it directly into ice creams and gelatos.

cut plums for plum sauce
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PLUM SWIRL SAUCE

A sweet-tart plum sauce that is fluid enough to use as a topping and yet still thick enough to add a spectacular red swirl as a mix-in for ice creams and gelatos.  Use fruit on the verge late summer over-ripeness – it’s worth waiting for those fragrant plum bursting with juice!  

Ingredients

Scale

PLUM PUREE

1 1/2 lbs plums*

PLUM SWIRL

  • 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

Instructions

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. 

Notes

  • 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!)

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