Warren Elwin puts on a plummy accent.
Poached plums
1 bottle sparkling wine or rosé
⅓ cup honey or iight brown sugar
1 cinnamon stick
1 star anise
5 cardamom pods
3 bay leaves
Zest and juice of 1 orange or lemon
8-12 firm plums
- In a saucepan heat wine or rosé, honey or sugar, cinnamon stick, star anise, cardamom pods, bay leaves and the zest and juice of an orange or lemon until just boiling. Add plums and simmer until plums are tender (approx 5 mins). Remove from heat and leave to cool in the syrup.
- Serve with icecream, cream or yoghurt, or refrigerate and use the plums and the syrup separately in other dishes.
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Rum plum shake
2 parts rum (I use Stolen gold)
1 part poached plum syrup
2 large poched plums
Juice of 1 lime of lemon
1 cup ice
- Into a blender add rum, poached plum syrup, plums, lime or lemon juice and ice.
- Blitz until smooth and serve in a frosty cold glass. (Use vanilla icecream instead of ice for a plummy thickshake.)
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Plum sauce
Turns out Mum’s plum sauce is a first edition Edmonds Cookbook recipe. Best not mess with success.
2.75kg dark red plums
6 cups malt vinegar
3 cups brown sugar
50g garlic (approx. 10 cloves)
Zest and juice of a lemon
2 tsp ground pepper
2 tsp ground mace
2 tsp ground ginger (or a large knob of grated fresh giner)
1 tsp ground cloves
½ cayenne pepper
1 Tbsp salt
- Into a large preserving pan add plums, malt vinegar, brown sugar, garlic, the zest and juice of a lemon, ground pepper, ground mace, ginger, ground cloves, cayenne pepper and salt.
- Bring to the boil, stirring frequently, and cook until pulpy. Pass through a coarse sieve, return to the pan and bring back to boil for approx. 5 mins. Pour into sterilised bottles and seal. Give them to your friends immediately!
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Plum cake
1½ cup sifted self-raising flour
1 tsp baking soda
½ tsp salt
½ tsp grated nutmeg
½ tsp five spice
½ cup blitzed pecans
3 eggs
1 cup caster sugar
500g grated red plums
100g melted unsalted butter
thin slices of plum
Sprinkle of caster sugar
- In a bowl mix self-raising flour, baking soda, salt, grated nutmeg, five spice and blitzed pecans.
- Beat eggs with caster sugar until ribbony. Fold in grated red plums.
- Fold the wet into the dry ingredients until just combined. Fold in melted butter until incorporated. Pour into a baking paper-lined cake tin, arrange thin slices of plum across the top, sprinkle with caster sugar and bake in a 180C oven for 1 hour, or until a skewer comes out clean.
- Serve with cream or yoghurt.
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