Welcome to day 4 of the 12 Days of Christmas Blog Hop! Don’t worry if you’ve missed the first few posts! You can click on Day 1, Day 2 and Day 3 and this will bring you up to speed in a jiffy! Today it’s all about Holiday Party Food and boy do I have a little treat for you! Sharing a scrummy Plum Ginger Paste that is a cheese platter best friend. Perfect to make in advance because it lasts in the fridge for up to 6 months!!
Welcome to the third annual 12 Days of Christmas Blog Hop – Day 4
Stop by every day the 1st through to the 12th of December for new ideas you can use to make your season brighter!
Meet Your Hosts
They have all been busy as Elves creating, decorating, cooking and crafting tons of new ideas for you to try this holiday season!
Every time Christmas rolls around I get a little excited because that means that all of the stone fruit comes into season here in Australia! My family eats plums, mangoes, cherries, apricots… anything they can get their hands on until it’s almost coming out of their ears!
Not only is it yummy to eat when it’s a stinking hot day but also cook with! I found this scrumptious recipe in a free recipe book at my local Woolworths Supermarket a few years back and fell in love. Or should I say my cracker, cheese and Plum Ginger Paste all fell in love!
The combination is a party in your mouth!
Plum Ginger Paste
A delicious accompaniment to add to your cheese platters when entertaining.
Cut plums in half and take out the stone. Chop. Pop into a medium saucepan along with 1 cup of water on medium high. Bring to the boil. Then reduce heat to low. Pop a lid on and simmer away for 20 minutes. Plums should be soft and be falling apart.
Grab your stick blender and puree until smooth. Using a set of scales weigh how much puree you have then place puree back into the saucepan. Measure out the same amount of sugar and add to the puree. Add ginger and lemon juice. Heat over medium heat and stir until sugar has dissolved. Boil away for 20 to 25 minutes until puree becomes thick like a syrup. Remove from heat immediately. Test by spooning a small amount into a chilled cup and if ready it should firm up to like a paste. Let cool for 5 minutes and take out your ginger slices. Be sure not to leave unattended while boiling. The paste is like a toffee and can go from being ok to be burnt really quickly in a split second.
Evenly distribute the plum paste into 4 x small glass serving bowls. Cool until set. Cover with glad wrap and use on demand. Can last in the fridge for up to 6 months.
<p>Thank you so much for stopping by! I have been known to take old things, make them new and collect Vintage Farmhouse goodies along the way! Sharing tips on making your house a home on a budget through DIY~ing and easy recipes. Be sure to leave a comment as I truly love hearing from you!</p>