Santa Rosa Plum Puree


What do you do when you have a glut of plums?

Well, beyond the old jam standby, this here puree is a great thing to stock up on as it's the basis for a variety of plum desserts such as Plum Ice Cream, Plum Sorbet and Plum Syrup. Make up a large batch, store in your refrigerator or freezer and you'll be ready to whip up a plum treat in no time.

If you want to make more or less, just adjust the amount of plums accordingly, but stick with the 1/4 cup of water. Easy, huh?


Santa Rosa Plum Puree
Adapted from Chez Panisse Desserts by Lindsey Remolif Shere
Makes about 8-9 cups

In a large Dutch oven, cook over low to medium heat about 15 minutes until tender, stirring often to prevent plums from sticking:
5 lbs soft ripe Santa Rosa plums, washed, pitted, halved (or quartered if larger than 2" diameter)
1/4 cup water

Allow to cool a little, then puree in batches in a blender or food processor or food mill. The blender provides the smoothest puree, followed by the food processor and then the food mill. I used a blender because that's what I had on hand. If you use a blender, don't forget to remove the center cap on the lid and cover the hole with a thick kitchen towel when pureeing. This will allow the steam to escape and will prevent the blender from blowing off its lid.

Store the plum puree in the refrigerator for 2-3 days or the freezer for 9-12 months. Make sure you use a freezer-proof container and leave plenty of headspace for expansion.



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