Recipes
with plums
 
 

Caramel sauce

 

Plum sauce
  • 75 GRAM SUGAR
  • 75 GRAM BUTTER, in cubes
  • FEW GRAINS OF SALT
  • 2 TBSP CREAM CHEESE
    •
 
  • 500 GRAM PLUMS, stoned and quartered
  • 2 TBSP SUGAR
  • 1 LIME, juice and rind
    •

Heat the sugar and the salt with 2 tablespoons water on medium heat until the mixture turns golden brown. Add the butter, stir until it has melted. Add the cream cheese and stir well until all has dissolved.

Bring the plums to the boil with a cup of water and simmer for 15 minutes. Puree the mixture, add the sugar and the lime rind and juice and bring to the boil. Simmer for 2 minutes. Add a little water if the sauce became to thick.

Here it is served with semolina puding to which I added sugar, vanilla sugar, a teaspoon of rosemary and some orange rind.

The recipe for this sauce was sent to me by Ida Huzen.