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 pickled plums as well as crisps. 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 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.
- 300 mls red wine
- 15 mls honey
- 15 mls fructose
- 75 mls white wine vinegar
- 2 quills cinnamon
- 3 whole cloves
- ½ lemon, juice only
- 6 plums
- Place the wine, honey, fructose, 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
I enjoy preserving and think this recipe would be great for any firm fleshed stone fruit, such as nectarines. Whereas I have not come across many recipes for pickled fruit, there is no reason one should not do so. What are your thoughts on this?
What I blogged: