Warm Plum Sauce Food

WARM PLUM SAUCE

Steps:

• 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.

PLUM SAUCE

Steps:

• In a saucepan over medium heat, combine jam, vinegar, brown sugar, dried onion, red pepper, garlic and ginger. Bring to a boil, stirring. Remove from heat.

PORK WITH PLUM SAUCE

Steps:

• Whisk 1 tablespoon wine, the ginger and 2 tablespoons ice water in a large bowl. Whisk in the flour and 1 teaspoon salt. Add the pork, turning to coat; refrigerate while you prepare the sauce.
• Remove the zest from the orange in wide strips using a vegetable peeler. Put the zest in a skillet and squeeze in the juice. Whisk in the vinegar, honey and the remaining 3/4 cup plus 3 tablespoons wine. Add the mint and cook over medium-high heat until syrupy, 10 to 15 minutes. Add the plums and cook until slightly soft, about 4 minutes. Remove from the heat and discard the mint. Swirl in the butter, if desired, and season with salt.
• Heat 1/4 inch peanut oil in a large nonstick skillet over medium-high heat. Fry the pork until golden and crisp, 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain. Season with salt and serve with the plum sauce.

PLUM SAUCE

Steps:

• Boil all for 2 hours, Skim off stones. Put through a sieve and pour into air tight bottles or jars.

PLUM SAUCE

Steps:

• In a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes to allow flavors to blend. Serve warm or at room temperature.

PLUM SAUCE

Steps:

• Roast and peel peppers.
• Remove seeds and set aside.
• Simmer peaches and plums with 2 cups of the vinegar until fruit is tender-about 30 min.
• Remove from heat.
• In another large pot combine the remaining 2 cups vinegar, sugars and corn syrup.
• Bring to a boil.
• Add the fruit mixture, bell peppers and remaining ingredients.
• Cover and simmer for about 10 minutes.
• Remove lid and simmer for 1 hour.
• Stir occasionally.
• Remove the cinnamon sticks.
• Puree mixture in a food processor.
• Return to pot and bring to a boil.
• Boil until thick-around 15 min.
• Ladle into hot sterile jars leaving 1/2 inch head space.
• Process in a boiling water bath 10 minutes.

SAVORY PLUM SAUCE

Steps:

• Place plums in blender or food processor; cover and process until smooth. Transfer to a saucepan; add sugar, or orange juice concentrate, lemon juice, vinegar and seasoning. Bring to a boil. Combine cornstarch and water until smooth; gradually add to plum mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve as a condiment with pork or poultry.