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Plum Coulis

Savory and sweet honey fermented plum coulis. Perfect with meat or desserts
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This flavorful plum coulis is a sweet and savory sauce, perfect with dinner or dessert. Using the natural fermentation properties of raw honey means this simple coulis doesn’t require cooking. How easy is that!?

Ingredients

Units Scale
  • 1 lbs plums (about 6 red plums)
  • 3 whole cloves
  • 1 star anise
  • 1 pinch of ground nutmeg
  • 4 Tbsp raw honey
  • 2 Tbsp chia seeds (optional)
  • 2 tsp vanilla extract
  • 1 pinch of salt

Instructions

  1. Slice the plums in half and remove the pit. Dice them into bite-sized pieces.
  2. Place the spices and half of the plums into a pint-sized (1/2 L) jar for fermentation. Stir in the honey. If you want a thick coulis stir in the chia seeds as well. Add the rest of the plums and give everything a good stir to mix. The plums and honey should provide enough liquid to fully submerge the pulp.
  3. Cap the jar with a lid that will allow gas to escape (see notes). Place the jar in a cupboard and leave it to ferment for 3 to 5 days.
  4. After fermenting, stir in the vanilla extract and add the pinch of salt.
  5. Fermenting will make this coulis quite savory as most of the sugar will be consumed during the fermentation. If you want to serve it as a sweet coulis then add more honey (about 2 Tbsp) right before serving. (See the section above for more details on options for finishing and serving plum coulis).
  6. Store plum coulis in the fridge and use it within 1 month. Or freeze for longer storage. Plum coulis will be slightly carbonated for the first week after fermenting.

Notes

  • To make fermented plum coulis, it is important to use pure raw honey. A lot of commercial honey is fake or adulterated. However, fermentation is not required. So if you can’t find raw honey, then simply use commercial honey and cook the coulis instead. To cook the coulis, bring it to a boil and simmer for 15 minutes until the plums are broken down.
  • This ferment will bubble and build up pressure. Either cap with a screw lid that hasn’t been fully tightened or use a fermentation-specific lid, like a pickle pipe. Personally, I love fermenting in fido jars (affiliate links).
  • Feel free to puree the coulis after fermenting. Remove the spices then pulse with a stick blender.

Find it online: https://www.fermentingforfoodies.com/plum-mousse/