Sticky Plum Paste

We still hope to see peaches and plums, the stone-fruits of late summer, before they vanish for another year.  Here’s a recipe for a gooey plum paste that makes an unusual addition to a cheese plate.  It’s also good with roasted meats, game and turkey. And, of course, you can use it in sandwiches or spread on toast.

Sticky Plum Paste
1 lb or so purple plums, washed
2 cups sugar
1 ½ tsp lemon juice
2-3 leaves Thai or other anise-scented basil (optional)

Halve plums and remove stones. Cut plums into pieces and blitz in a blender to purée the fruit. Keep blending until skins are mere specks. Measure purée – you should have about 2 cups. Measure 2 cups sugar. Put 2 tablespoons of water in a heavy medium-size pan, add plum purée and stir in sugar and lemon juice. Bring to the boil and skim. Moderate heat a bit and add anise-scented basil.

Let plum purée bubble steadily for about 20 minutes, stirring regularly. Meanwhile chill a small plate in the freezer. As soon as the purée is thick, dark and looks almost toffee-like, put a teaspoonful on the chilled plate, return to the freezer for a couple of minutes and check if it sets. (Cook a little longer and test again if it doesn’t.) Carefully pour hot paste into a shallow dish (a rectangular dish if you have one) fishing out basil with tongs.

Cool; transfer to the fridge to finish setting. Serve, by the small sticky spoonful, with cheese – a sharp cheese like Parmesan, or aged Dutch cheeses, or even (at the other end of the spectrum) a creamy Brie. Keep plum paste covered with cling film in the fridge.