A ball of goodness |
No colours or preservatives here |
An attempt to re-create a stewed plum that could compete with the classic Watties tinned ‘Black Doris Plum’ variety, was a tough ask. I had better do something pretty special. Using flavour notes of star anise and vanilla bean paste, the water and sugar all mingled beautifully with the rich red plums. As the aromatic scents simmered in the pot. I awaited in anticipation. Once softened, they were drained, liquid preserved, left to cool and taste-tested. Verdict: Succulent juicy balls of delight. Plated up with your vanilla ice cream and it finds itself a new best friend.
In terms of flavour depth they beat the tinned variety by a long shot, but for the sake of nostaligia, it’s hard to go past the Black Doris herself.
Look closely and spot the tiny vanilla beans |
The final creation involved a recipe from a sought after Dunedin café and deli. Famous for it’s extensive list of Hot Chocolate varieties, The Everyday Gourmet is a food-lovers paradise. Fortunately I have friends in high places and was able to get my hands on a recipe. What would be the perfect addition for my numerous plums? Answer: The modest Friand. A beautiful mixture of ground almonds, icing sugar, butter, egg whites and flour. Crafted with care and friendship these elite beauties looked very impressive. A dense, moist flavour-some treat best served with good friends, a touch of summer sun and a dollop of natural yoghurt.
A match made in heaven |
Note: Things learn’t during this post
1. The definition of ‘plum’ when used as an adjective refers to ‘a highly desirable accomplishment’ [c/o MBP dictionary].
2. Mace -one of the spice ingredients in the plum sauce; is essentially the outer-shell of a Nutmeg, so nutmeg is the ideal alternative [c/o Wikipedia].
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