Red-Wine Honey Plum Sauce Recipe

Name: Red-Wine Honey Plum Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh plums (I used 20 small Methley red plums); 1 cup red wine (inexpensive cabernet sauvignon or Beaujolais); 2 tablespoons fragrant honey, such as lavender honey or lavender-infused honey; 1/2 cup turbinado or light brown sugar; 1/4 cup white sugar; 1 tablespoon fine balsamic vinegar; 1 teaspoon cinnamon; seeds from 3-5 cardamom pods, crushed; 1 tablespoon cornstarch; 1 tablespoon Amaretto; 1 teaspoon vanilla

Servings: persons

2 cups fresh plums (I used 20 small Methley red plums)
1 cup red wine (inexpensive cabernet sauvignon or Beaujolais)
2 tablespoons fragrant honey, such as lavender honey or lavender-infused honey
1/2 cup turbinado or light brown sugar
1/4 cup white sugar
1 tablespoon fine balsamic vinegar
1 teaspoon cinnamon
seeds from 3-5 cardamom pods, crushed
1 tablespoon cornstarch
1 tablespoon Amaretto
1 teaspoon vanilla

1
["Mix honey, sugars, and red wine in saucepan and heat until wine is bubbling and everything is completely dissolved.", "Cut plums in half over the pot (to catch all the juice) , adding the plums to the pot while removing the pits. (I cut my golf-ball size plums in half with a cooking shears, and snipped out around the pit, for a fairly easy job of pitting.)", "Add the cinnamon, cardamom and cook over medium heat until the plums have softened. Remove plums from the pan using a slotted spoon. Add the balsamic vinegar to the liquid in the pan. (I used Antonia James' strawberry balsamic which I made in late spring.)", "Measure the cornstarch into a small bowl and slowly stir in about 1/2 cup of the hot liquid, whisking to quickly dissolve the cornstarch. Add more of the hot liquid if needed to get the cornstarch slurry to a pourable consistency.", "Dump the slurry into the pot, whisking steadily until the sauce thickens and clears.
2
Return the reserved plums to the sauce, and cook for a few more minutes for additional thickening.", "Cool for 15 minutes. Stir in the Amaretto and vanilla. Refrigerate.", "Enjoy with yogurt, ice cream, in a ""fool"" with whipped cream or ricotta cheese, and also use it in a parfait layered with fresh fruit (peaches, nectarines, blackberries) and creme fraiche or mascarpone."]

197

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups fresh plums (I used 20 small Methley red plums), 1 cup red wine (inexpensive cabernet sauvignon or Beaujolais), 2 tablespoons fragrant honey, such as lavender honey or lavender-infused honey, 1/2 cup turbinado or light brown sugar, and more.

Yes, Red-Wine Honey Plum Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red-Wine Honey Plum Sauce

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