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September 2009 Issue
Ginger-Plum Sauce
by Ronda L. Halpin
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I'm so very pleased with the plums this season. They've been juicy, flavorful and abundant. And while enjoying them fresh as snacks is always a treat, sometimes a little time and attention can result in a truly beautiful discovery. This month, I'm offering you a dessert sauce that's equally at home spooned over pound cake or ice cream. Layer it between pudding for a lovely parfait or serve it as a dipping sauce for shortbread cookies. It's a great way to give summer a last nod while looking forward to the autumn season.

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!


Ginger-Plum Sauce

  • 2 cups plums, pitted and chopped
  • 1/4-2/3 cups sugar, depending on how sour the plums are
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • 1 - 2" piece of ginger, peeled
Stir the plums and sugar together and place over medium heat. In a cup, mix the water and cornstarch and stir into the plums.

Simmer the mixture for 15 minutes, then add the ginger. Cook another 5-10 minutes or until the plums are mostly broken down. Remove from the heat, remove the ginger and serve.

This sauce can be stored for up to 3-4 days in the refrigerator.

  • Yields: 3 cups
  • Preparation Time: 30 minutes

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