Recipe for fresh plum sauce -- use instead of hoisin on mu shu pork.

[traca]

My chef friend Naomi shared this recipe in her newsletter. Looks interesting, no?

This is a fresh alternative to bottled hoisin sauce, the traditional accompaniment to Mu Shu Pork.

4 large plums, pitted and cut into ¼-inch pieces

1 large garlic clove, very finely minced

2 tablespoons sugar

2 tablespoons balsamic vinegar

½ teaspoon salt

½ teaspoon sesame seeds, for garnish

In a medium saucepan, combine all ingredients except sesame seeds; cook over high heat for 3 minutes. Reduce heat to medium high and cook, stirring occasionally, until liquid thickens and the plums have softened and broken down to the consistency of a chunky preserve, about 15 minutes.

Remove from heat, transfer plum sauce to a serving dish, and sprinkle with the sesame seeds. Serve warm.

 

[desertjean]

Will have to try this.

 

[cheezz]

looks interesting - YES! smileys/smile.gif

 

[CathyZ]

If you would like a T&T plum sauce Rec, here is one.....

I have tried a lot of plum sauce recipes. There is nothing like finding one that works and is great. This is very T&T if anyone is interested:


Plum Sauce (makes 2 c):
1 c dry red wine (Cabernet or Pinot Noir)
1 c Plum Wine
1 c Rice cooking wine (Mirin)
1 c seeded and quartered ripe red plums
2 c strong chicken stock cooked down to 1 c or 1 c stock from demi-glace
1 tsp chopped fresh ginger
1 tsp chopped crystallized ginger
salt and pepper to taste

In a small saucepan, combine the wines and plums. Bring to a boil and reduce it by 2/3. Transfer to a processor and puree. Return the sauce to the saucepan and add the demi-glace or stock and fresh ginger. Bring to a boil, reduce the heat, and simmer for about 10 minutes. Pass sauce through a fine strainer, pressing firmly to extract all the juices. Add the crystallized ginger, season with salt and pepper to taste, and serve with the pork. NOTE: if using stock, you may need to thicken with cornstarch. Mix 1 Tbs. of cornstarch with a little cold water. Stir the mixture slowly into the sauce and bring to a simmer. The sauce should thicken to coat the back of a wooden spoon.