Saturday, September 6, 2008

Strawberry Plum Sauce

In these days of frugality, we can't throw things away just because they aren't perfect. So with some fruit that wasn't so pretty I made preserves. Or conserves. Or fruit sauce. Call it what you like. My-orphaned-as-a-child-and-left-with-her-younger-siblings, depression-era, slow-cooking, bourbon-drinking, piano-playing grandmother would be proud of me.

This is what I did:

Roughly chop 1/2 pint of strawberries, and 4 medium-sized plums.

Add to a small sauce pan with 1/2 brown sugar and 2 good splashes of good red wine. Let sit for a while until the sugar melts down, about 10 minutes or so. Add 3/4 cup of water and set over medium heat. After 20 minutes or so (with frequent checking that it doesn't boil over or boil down too far), a lovely, ruby, syrup-y strawberry-plum sauce was ready to spoon over yogurt, ice cream, cake, pancakes!

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