This simple and fresh recipe uses plums (or any stone fruit, or grapes), with any fruit juice, and vegan honey, and can be made with or without a dash of wine for a delicious sauce that pairs perfectly with the density and earthiness of a chestnut cake.
Steps
1
Preparing the Plum Sauce
Ingredients
2 cups quartered fresh plums, more or less
1 tbsp very finely chopped fresh rosemary, more to taste
1/2 cup sugar or maple syrup and rice syrups, or honey
juice of 1/2 a lemon or tbsp sweet wine
good pinch of salt
Combine the plums and rosemary ina wide saucepan over medium heat. Add the sugar and stir to blend. Add the juice and salt and cook, stirring frequently, for about 10 minutes or until very soft. The time will depend on how firm or soft the fresh fruit was.
Serving suggestion: The sauce is especially good served warm on a piece of Chestnut Cake (Castagnaccio), a regional Italian chestnut cake, or any plain cake, over a pudding, or even a chunk of toasted bread.
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Hi Sharon. This specific cake that this sauce pairs with is designed specifically for chestnut flour. You might try almond meal as a replacement and let me know how it goes. Lauren
Good eye, there, Carla. While there is fiber in the skin, you will get a better looking finished plum sauce. You will love the flavors of this sauce--I often puree it. Thanks for writing. Cheers,
Char
Lauren L •Hi Sharon. This specific cake that this sauce pairs with is designed specifically for chestnut flour. You might try almond meal as a replacement and let me know how it goes. Lauren
Carla B •Should the plums be peeled? It doesn’t say that in the directions but I don’t see peels on the picture.
Char N • Rouxbe Staff •Good eye, there, Carla. While there is fiber in the skin, you will get a better looking finished plum sauce. You will love the flavors of this sauce--I often puree it. Thanks for writing. Cheers, Char