If you adore summer stonefruit, you’ll love what we’ve done with the juicy, fragrant plum.
Romancing the stone
- Plum sauce
- 8 ripe fresh plums, pitted
- 60ml (¼ cup) maple syrup
- 10ml (2 tsp) fresh ginger, finely chopped
- 1 garlic clove, finely chopped
- 1 red chilli, seeded and finely chopped
- 60ml (¼ cup) soy sauce
Place the plums, syrup, ginger, garlic and chilli in a pot and stir over medium heat until the plums are soft and cooked, about 10 minutes.
Mix together the soy sauce and plum mixture and purée in a food processor.
Spoon into sterilised jars, cover with airtight lids and freeze for up to a month.