Tuesday, September 22, 2009
No Prunus Maritima
We went in search of the dainty beach plum, in the dunes, on a perfect September morning, all bright and cheery, and returned home plumless. Probably a bit too late in the season to be looking for them and there wasn't enough sun early in the season to ripen the fruit, but we didn't spy one, not one! I have since learned of some secret spots (we weren't anywhere near them) so I will have to wait until next year to make beach plum jelly. Me and my foraging friend did, however see carpets, upon carpets of cranberries, so we'll be tramping back over those dunes in a few weeks. I am going to make a savory plum sauce (as I write) with these plums from the North Fork, it was a toss up between the sauce or a clafoutis, and as I am more savory in nature, the sauce won, but I do love a clafoutis and make sweet and savory versions. This recipe is a combination of Peter Gordon's Pickled Plums and Jane Grigson's Chinese Plum Sauce.
a dozen plums cut in half and pitted
1/2 cup of water
2/3 cup of sugar
1/3 cup of cider vinegar
1 cinnamon stick
4 star anise
1/2 red chili
1/4 cup of grated peeled ginger
Put everything in the pot and simmer for 3/4 hour, and as Jane Grigson instructs Taste and consider your sauce. If it is very thick, add a little water. If unbearably tart, add a little sugar.
My plum sauce is going to accompany grilled pork tenderloin, roasted sweet potatoes with lemon (a Peter Gordon recipe, he is another constant companion in my kitchen) and the last of the mesclun.