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1
Make the plum puree:
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2
Quarter the plums and discard the pits.
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3
Combine the plums, 2 tablespoons sugar, and 1/4 cup of water together in a medium-sized saucepan.
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4
Bring to a boil over medium-high heat, reduce the heat, and simmer for 10 to 15 minutes.
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5
Pass the cooked plums and their cooking liquid through a fine-mesh strainer, using the back of a ladle or rubber spatula to push as much of the fruit through as possible.
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6
Discard the skins.
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7
Set the puree aside to cool.
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8
Caramelize the sugar (see the Note on cooking caramel successfully):
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9
In a covered heavy-bottomed saucepan, combine the remaining sugar, cream of tartar, and 3 tablespoons water.
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10
Cover and bring to a boil over medium-high heat.
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11
After 1 minute of rapid boiling, uncover the pot.
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12
Cook the syrup until the sugar caramelizes and reaches a light golden brown color, about 5 minutes.
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13
Remove from the heat, stand back, and carefully add the plum puree.
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14
The caramel will erupt with bubbles and steam.
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15
Place the pot back on the stove over medium heat and whisk the plum puree until the caramel is completely dissolved and smooth.
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16
Remove from the heat and cool.
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17
Serving Suggestions:
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18
Serve this sauce cold or warm.
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19
Or serve it at room temperature with the Roasted Apple or Pear Beignets, Plum and Almond Tart, or Vanilla Panna Cotta.
