A gift of perfect plums and and sweet peaches needs to be devoured while at the peak of their perfection. This means I only have a few days to eat them. Is that a big problem? Not really. Besides eating them au naturel, I plan on using them to test out new recipes. The first new recipe uses three ripe plums to give this spicy plum sauce a sweet and fruity flavor, while rice vinegar and spices make it piquant. This is not a run-of-the-mill dipping sauce for shrimp. Thank goodness!
Plum Dipping Sauce For Shrimp
Food Network, recipe courtesy of Ritz-Carlton Rose Hall Resort, Jamaica
3 plums, peeled, pitted and sliced
1 cup water
1/2 teaspoon minced fresh ginger
3 tablespoons rice vinegar
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon chopped habaneros
1. Place the plums in a blender or food processor. Add the water and mix at high speed until the plums are puréed.
2. Pour the purée into a 1-quart saucepan. Add the remaining ingredients and simmer over low heat for 20 minutes to reduce the sauce. If necessary, add cornstarch to thicken the sauce.
3. Remove from heat. Add sugar, to taste. Serve hot or cold.
Yield: 4-6 servings
1. Although not as hot as habanero chilies, I used serrano chiles in this recipe, because I had them on hand.
2. I reduced the sauce longer than 20 minutes and still added a little cornstarch to thicken up the sauce.
3. I added a pinch of salt and about 2 teaspoons of sugar to the reduction.
4. I prefer serving this sauce chilled.