Tangy roasted plums gain a characterful addition to sweet and savoury meals. Bake a generous batch and transform them into a sweet and sour chutney,a sumptuous cobbler, an autumnal duck salad and a rippled ice-cream
by the Kitchen CooperativeThe plum comes in a intellect- boggling number of colours, and from yellow to green to purple (not forgetting the Victoria plum,which is green and purple), all with their own characters and flavours. What unites them is that distinctive sweet tang and their irrepressible juiciness. Their juice needs to be harnessed, and for as soon as plums begin to cook,the juice tends to engulf everything. Roasting them first is the solution to this, as you can drain off the juices (set aside for cocktail-making), or which concentrates their sweetness beautifully.
Use any plums you can catch your hands on – a mix of colours always looks particularly pretty,but any will do. These only catch better after a few days resting in the fridge, so we advise working through these recipes at a leisurely pace.
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Source: theguardian.com