My greengage tree, which in the 3 years we have been living here has only produced 4 little fruits, is suddenly and bough-breakingly laden.
What's more, they are all ripe and need to be dealt with right away.
Ho-hum, never mind about unpacking. Time to get preserving.
In addition to all the usual crumbles, pies and cakes I made pots and pots of plum relish and chutney.
|Plum Tarte Tatin|
And, just as an experiment, I decided to make an Oriental Plum Sauce for dipping and stir fries.
I put 2 kilos of plums ( or greengages to be more precise) in the slow cooker ( stones removed),
|Plums in the slow cooker|
|Onions and oriental flavours added|
I then tipped it all into said large pan and blitzed it to a smooth mixture using a stick blender. I added 400g of dark brown sugar and 400g of white granulated and heated until all dissolved. A quick boil and then pour the hot mixture into hot sterilised bottles or jars and seal.
|Oriental Plum Sauce|
|Summer Stir Fry|
Just as we were eating the last of the plum/greengages in a fruit salad- my neighbour called round.
"Cela vous intéresse, les prunes?" he asked hopefully, holding out a sack of 5 kilos of golden Mirabelles. Smiling gamely, I accepted ..retaliating an hour later with 3 kilos of apples surreptitiously hung over his fence as a gift.
So, it's back to the preserving pan to make Mirabelle Jelly..
|Mirabelle Jelly all made|
|One of three peach trees!|