I adore plums and the tarter the better. I could not wait to make Tom Kitchin’s recipe for honey parfait with pickled plums and oat crumble while I have been reviewing his recipe book From Nature To Plate. It included not only the pickled plums, but plum crisps as well. I made enough to photograph the recipe as well as an entire extra jar.
I used some of the pickled plums to make a sorbet and the rest were left in the fridge and added to a dessert the next time we had guests over. I think it is a good idea to keep these pickled plums to hand, not only for extra zing to your dessert, but even as a hostess gift the next time you get invited out for dinner.
- 300mls red wine
- 15mls honey
- 15mls sugar - I used fructose
- 75mls white wine vinegar
- 2 cinnamon sticks
- 3 cloves
- juice of half a lemon
- 6 plums
- Place the wine, honey, sugar, vinegar, cinnamon, cloves and lemon juice in a stainless steel or ceramic pan
- Bring to the boil and take off the heat
- Leave to infuse for 15 minutes
- Strain and leave to cool
- Once cool, slice the plums thinly and steep in the liquid for at least an hour
- Place into a sterilized glass jar if you want to preserve them
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