Title: Plum Sauce
Categories: Sauce Fruit Condiment
Yield: 1 Servings

500	g	(1lb 2oz) Victoria plums
150	g	(5 1/2oz) sugar
125	ml	(4fl oz) red wine vinegar
1	tb	Raw ginger, finely chopped
1		Red chilli, finely chopped

Not just for Peking duck. Slow roasted pork belly with crackling, a salad of lettuce, cucumber and spring onion, and a bowl of plum sauce goes down very well. If you sieve the sauce through a Mouli l‚gumes, you will not need to stone the plums; if you don't possess one, you can stone the plums first and liquidise the sauce in a blender when cooked.

Put all the ingredients in a pan with a cupful of water and simmer gently for an hour. Add a little water if the sauce gets too thick. Add a little sugar if the sauce is too sour or too spicy. After sieving or blending, pour the sauce into glass jars and cover. The sauce will keep for months in the fridge.

MM format by Manny Rothstein, 8/27/98

Chef Rowley Leigh, Kensington Place, London. Electronic Telegraph/London Telegraph, Saturday 15 August 1998

From: Manny Rothstein Date: 09-08-98 (07:14) The Once And Future Legend (1) Cooking

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