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Plum sauce has become a rather broad term generally referring to fruit-based “sweet and sour” sauces. There are a lot of different variations of this recipe, some using salted preserved plums, which is probably where the name comes from. The goal is to produce a sweet, tangy, piquant sauce which will enhance crispy, fried items such as spring rolls, fried wontons or crab rangoon. A lot of different fruit will work; I have heard that a major local brand uses a great deal of pumpkin to make their plum sauce, for instance.
The important thing for this sauce is to ensure that the sourness balances with the sweetness. Put a bit onto a saucer in order to let it cool a bit in order to taste it, and adjust the seasoning as needed, using sugar, vinegar, or fruit juice to get a sweeter or more tangy sauce.
The sauce freezes well, or keeps for a week or two in the fridge. Optionally, its texture can be made silkier and thicker by the addition of about a tablespoon of corn starch, which may be easier to dissolve if it is first made into a slurry with a tablespoon or two of water or juice, and added toward the end.
Makes about 2 cups.
Equipment:
small saucepan
immersion blender
sieve (optional)
Ingredients:
1 cup plums sweet
1/4 cup apricot or 1/4 cup apricot preserves
1/2 cup crushed pineapple drained
1/4 cup pineapple juice
3 Tbsp date syrup or other syrup, or brown sugar
3 Tbsp cider vinegar or white vinegar
1 tsp garlic
1 ea dried chili flaked
to taste salt
Procedure:
1. If necessary, prepare the fruit by washing, drying, removing pits. Cut into one-inch chunks.
2. Combine all but the dried chili into the saucepan and bring to a simmer.
3. Once the elements are soft enough to puree properly, use an immersion blender to make the sauce as smooth as possible.
4. If need be, simmer the sauce a bit longer to reduce it as much as desired. As noted above, cornstarch can be used for a bit of thickness and will also impart a particular texture.
5. In order to get the sauce really smooth, pass it through a sieve.
6. Stir in the chili flakes.
7. Allow the sauce to cool at least to room temperature before using it.
8. Salt the sauce to taste once it has cooled.
9. Store it in a tighly-lidded container in the fridge for up to 2 weeks of the freezer for longer.
Music: www.bensound.co...
17 авг 2024
