Plum Ginger Paste
A delicious accompaniment to add to your cheese platters when entertaining.
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Plum Ginger Paste
A delicious accompaniment to add to your cheese platters when entertaining.
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| Servings | Prep Time |
| 3cups | 10 |
| Cook Time |
| 1hr 10mins |
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Ingredients
- 750g Plums
- 750g Caster Sugar
- 1/4cup Lemon Juice
- 2slices Fresh Ginger
Instructions
- 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.
Recipe Notes
All measurements are in Australian Metric