Guest guest Posted April 4, 2007 Report Share Posted April 4, 2007 This recipe was out of this world, despite my having to tinker with it a bit to compensate for having foolishly bought poor quality, nearly tasteless, canned plums & being halfway through cooking before thinking to add the yummy prune puree sitting in my freezer. If it could stand up to that, it's fundamental amazingness is pretty darned indestructible It's an exquisite, fast recipe--Thanks, Mark! Peace, Maureen Mark Midnite wrote: > I spooned this over grilled tofu steaks. > Everyone was impressed with the flavor. > > Purple Plum Sauce > > 1 pound canned purple plums, pitted > 1/4 cup butter or marg. > 3 tablespoons finely chopped onion > 1/4 cup fresh lemon juice > 1/4 cup brown sugar > 2 tablespoons chili sauce > 1 teaspoon Worcestershire sauce (veg style) > 1/2 teaspoon ground ginger > > Drain plums and reserve juice. Puree plums in a > blender. Melt butter in a small saucepan. Add onion > and saute until golden. Stir in remaining ingredients. > Add pureed plums and reserved plum juice. Simmer for > about 30 minutes or until thickened. > > > Quote Link to comment Share on other sites More sharing options...
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