- 2kg dark plums, stoned and quartered
- 500g hoi sin sauce
- 150g castor sugar
- 3 cloves of garlic, crushed
- 60g root ginger, grated
- 1 red chilli, seeded and brunoised
- 3 tblsp sweet chilli sauce
- 50ml white wine vinegar
- 50ml sesame oil
- 3tsp Chinese five spice
Plum Sauce
Tony Fleming
10th February 2012
Plum Sauce
1) Place all the ingredients into a stainless steel pan, bring to the boil and simmer for about...
Ingredients
Method
1) Place all the ingredients into a stainless steel pan, bring to the boil and simmer for about 35 mins, until the plums start to break down
2) Liquidize until smooth, season to taste and pass through the chinois
* the sauce may be thickened by placing the sauce back on the stove and adding cornflour diluted with water and cooking for a further 3-5 mins.
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