In addition to those gorgeous Meyer lemons I received from Melissa’s Produce recently, also in the box were these beautiful mini plums!
I hadn’t the slightest idea what to do with them since usually I just eat plums as is. We were having a BBQ that weekend with my friend, Laura, so I decided to do something with them. I started thinking about how much I love plum sauce (the one you use for dipping in Chinese food) but I decided to make a simpler version and pair it with pork chops instead of the traditional apple sauce.
I chopped up the plums, leaving the skin on, and added lemon juice. I cooked this over medium heat and stirred occasionally. I added a few handfuls of sugar since the end result was a little tarter than I wanted it to be. You don’t need to add water since the fruit releases it’s own juices while cooking.
The end result is this bowl of wonderful goodness on the left! It has a bright, beautiful color from leaving the skin on and it thickens up all on it’s own. The lemon juice helps perk it up a little and a the sugar adds a little extra sweetness.
This was our whole spread for the BBQ: potato salad, steamed corn, the pork chops and plum sauce plus fresh watermelon.
I actually ended up adding a lot more sauce on top since it tasted so nice with the pork. It’s a very simple sauce but it allows the flavor of the plum to really shine through. You could totally add additional spices to this to perk it up though if it seems too plain. I had enough leftover to put it on a bagel the next day for breakfast and I think it’d also taste great on top of vanilla ice cream. A very simple, but delicious sauce!
I can’t believe it’s almost August already and that we’re halfway through summer! It’s going by too fast! I haven’t even broken out the mini grill that I bought (intended for more beach grilling that we haven’t even done yet, sheesh).
Here’s the recipe, though I don’t really think you need one for this sauce!
- 12 mini plums (or 5-6 large plums)
- 1/4 cup lemon juice
- 1/2 cup sugar (or to taste)
- Dice plums, leaving the skin on and removing the seed.
- Juice one lemon. Add zest as well if you're feeling fancy.
- Add all items above to the pot. Cook over medium to medium high heat. Stir and break up the plums while cooking. Cook and simmer for 15-20 minutes until thickened. Serve hot with pork chops or store in the fridge for other uses. Lasts about 1-2 weeks in the fridge.