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This is a sweet and hot plum sauce I created to go specifically with Grilled Coconut Almond Shrimp, and it has just enough heat to really compliment the sugary sweetness of the dark purple plums. Although the ingredients might not be things you have on hand, the actual making of the sauce is so simplistic its worth a trip to the grocery store.

I served this with the above-mentioned shrimp for Heather’s birthday, and it was a big hit! This recipe makes about 1 cup, well enough to serve 6 people, or less with some leftover!

Ingredients:

2 whole plums

1/4 cup vinegar (I used pear infused balsamic vinegar)

1/2 cup water

3 tablespoons Florida Crystals brown sugar

1 inch piece peeled fresh ginger

1/4 green chili pepper, seeded & diced

3 scallions, sliced, for garnish

Directions:

1) Cut up & pit the plums, leaving the skin on. Combine vinegar, water, and brown sugar in saucepan, begin to heat and add plums and ginger. Bring to a boil, reduce heat and allow to simmer until plums have dissolved.

2) Remove about half the ginger root, and then puree sauce until smooth. Add diced chile pepper, garnish with scallions, and serve as a dipping sauce. You can make this ahead and chill it, or serve it warm, like I did.

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