Hey, I thought I just pop in for a quick recipe that you definitely should make before the damson/plum season is over.
It’s a damson sauce that peeerfectly pairs with cheese – I like it with blue cheese or any aged cheese, but spread on a slice of bread together with some goat cream cheese: also a good option.
It’s something between a jam, compote and chutney, and I called it a sauce – with this little extra that makes the difference – roasting! Basically the fruits are semi poached and semi roasted.
Probably you’ve recognized that I’m a bit obsessed lately with roasting, let it be vegetable or fruit. I’m just totally fallen for this smoky flavour that is the effect of roasting. Combined with the sweet-tarte taste of the damsons – concentrated through the roasting process – and a hint of cinnamon and thyme: just lovely. It’s late summer feeling in a jar!
Not to forget the last component: port wine – it enhances the flavours and makes the sauce more adult 😉 You can substitute it with any kind of juice when you are making this for kids of course.
Alright, next batch of travel photos is coming soon!
Boozy damson sauce (4 jars at 150 ml)
1,2 kg damsons (or plums), 100 g preserving sugar (2:1), 100 ml port wine, juice of 1 lemon, 1/2 teaspoon cinnamon, few sprigs thyme
Wash and core damsons. They should weight now about 1 kg. Cut lengthwise into quarters. On a broad casserole or tarte pan combine damsons, sugar, cinnamon and thyme. Let rest for about 15 minutes. Meanwhile preheat oven to 200° C. Pour lemon juice and port wine of fruit and bake in the oven for 1 hour. Turn over fruit about every 15 minutes. Carefully take pan out of the oven and fill hot fruit and syrup into hot, sterilized jars. Close jars, place them them on their lid and let them fully cool out upside down.
The sauce is now preserved through cooking, sugar, acid and vacuum and should keep at least for months.