| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces, Break/brnch, Preserves, Soup/stews |
3 |
1/2 cups |
INGREDIENTS
| 3 1/2 |
lb |
Plums |
| 1 1/4 |
c |
Sugar |
| 1/4 |
ts |
Ground cardamom |
| 1/2 |
ts |
Ground cinnamon |
INSTRUCTIONS
1. Split plums in half, remove pits, and cut into 1/2-inch pieces. Do not
peel. Place in a 6-quart nonreactive saucepan and add 1 C water and the
sugar. Bring to a boil, reduce heat, and cook until fruit is very soft,
about 20 minutes. Remove from heat; puree fruit and liquid in a food mill
or food processor.
2. Rinse saucepan and return puree to pan along with cardamom and cinnamon.
Cook over low heat, stirring frequently to prevent scorching, until thick
enough to spread, 2 1/2 to 3 hours. Remove from heat and let cool. Store in
an airtight container. The butter will keep for up to 1 month in the
refrigerator, 6 months in the freezer.
Martha Stewart Living/August/94 Scanned & fixed by Di Pahl
Posted to MM-Recipes Digest V4 #036 by John Merkel <jmerk@doitnow.com> on
Feb 3, 1997.
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