So this summer plums have been flowing into my kitchen from trees all over the city. I have dried plums, canned plums, frozen plums, fermented plum sauce, so by the time a box of little black plums arrived on my doorstep I was looking for something new to make.
My son asked for a plum dessert, and I found a recipe for a medieval inspired plum mousse. We made a small batch to try it out, and it was so delicious that we decided to make a huge batch with the rest of our plums and ferment it.
This dessert is an amazing combination of savoury, sour and sweet. It is so perfectly balanced that your foodie palate will be amazed. I was worried that the strong combination of flavours would be too much for my kids, but even my toddler was asking for more.
- 1 lbs plums (pits removed)
- ⅓ cup wine
- 4 tbsp honey
- 3 whole cloves
- 1 vanilla bean
- pinch of ground nutmeg
- pinch of anise seed
- pinch of salt
- 2 tbsp culture (whey, kombucha, water kefir)
- 3 tbsp chia seeds (or other thickener)
- Bring the plums, wine, honey and spices to a boil and simmer for about 10 minutes.
- Strain the plum sauce into a glass jar for fermentation.
- Allow to cool to room temperature and add in the culture.
- Ferment for 2 days at room temperature.
- Taste, and add more honey to taste, stir in chia seeds and store in the fridge for at least 1 day before serving.
-I really liked this sauce with whipping cream, ice cream or in yogurt.
-I used a food millto strain out my plum skins, but a spoon over a colander would work as well.