Lastly, I have turned more plums into jelly! We smear it on crackers, pour over ice cream, and drizzle on cheese scones. Plums mask the sweetness in chicken broth thus it got quite tart, but I used them together to create the gravy that gives the dish an appetizing kick in the heat of summer. Braising the pork with dry fruits is the book’s recommendation, but here I experimented with fresh plums and the dish emerged with a pleasing taste reminiscent of sweet and sour pork. I have also braised the plums with pork using the idea from my all-time favourite book: Sensational Sauces by Linda Collister. I’ll keep you posted on how this worked for doneness, and will complete the recipe according to my findings from this experimentation. After all, I only made one minor change to last year’s plum schnapps recipe: I submerged the plums in vodka with white rock sugar.
My plums are technically a different species from those in Japanese umeshu, but yield a very similar taste. I adapted the recipe from youngish Japanese plum farmers in Wakayama, the country’s No. I still remember sipping it “on the rocks” with her during horribly humid Japanese summers to help cool off (Oh, I was a minor!). In order to celebrate these little sweet bombs, I made plum liqueur that closely resembles Japanese umeshu, which my grandma used to make.
This post is dedicated to my ‘Beauty’ plums (Prunus salicina “Beauty’) which have, during the last few years, given us an abundant supply of summer’s nectar: this succulent plum is the kind that you throw into your mouth, and the sweet pulpy meat just explodes, saturating your taste buds with its warm juice.
0 kommentar(er)
