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Spiced mirabelle plum sauce

22/3/2014

 
Spiced mirabelle plum sauce by Liz Posmyk Good Things
'Remember how we had to do square dancing in school?,' Peter and l laughed as we asked the same question of each other at exactly the same moment! We were watching a program featuring actress Caroline Quentin visiting Loch Lomond and the Trossachs in the South West of Scotland. She was learning to dance the Scottish Cèilidh or Kaley and, although it looked like great fun, it reminded both of us how much we had disliked the dancing classes when we were still in school.

So, what's Cèilidh dancing got to do with my recipe? Absolutely nothing, except that earlier in the afternoon I had tried my hand at making spiced mirabelle plum sauce. I'd also been out to visit my friend, Jonathan Banks, who owns a rather beautiful and rambling old orchard at Pialligo, not too far from where we live. Jonathan had saved a box of ripe mirabelle plums for me, which he said would be perfect for making syrup or sauce. 

Mirabelles are tiny, sweet plums barely bigger than a cherry. It was Jonathan's exquisite mirabelle syrup that I drizzled over my Hungarian plum dumplings. Jonathan was kind enough to share his recipe with me, however the process of draining the syrup overnight in a jelly bag didn't appeal to me on this occasion, so I searched for another recipe online. Food writer, Garrett McCord, was happy for me to adapt his recipe, which I found on his blog, Vanilla Garlic. Thank you, Garrett. He says he likes to serve the sauce with ice cream, cheese plates and pancakes. I think it will go well with my dumplings too!

The recipe...

The original recipe called for three cups of sugar, but instinct told me that that quantity sounded as though it may be too sweet for my taste buds, so I used only two cups of raw sugar, but could have perhaps used even less. To counter the sweetness, I added some champagne wine and strawberry vinegar. I also consulted the wonderful Jane Grigson, author of Good Things, the namesake of this little blog. In her Fruit Book, Ms Grigson suggests that mirabelles should be cooked whole and then the stones removed after cooking. It was fiddly faddly, but worth the effort. The verdict on the finished product? Exquisite!

SPICED MIRABELLE PLUM SAUCE
6-7 cups Mirabelle plums, washed, left whole
2 cups raw sugar (less if preferred)
1 vanilla bean, scraped (or 2g Heilala ground vanilla beans)
1 cinnamon stick
1 star anise
juice of 2 small lemons
3-4 tablespoons champagne wine and strawberry vinegar+

Combine all of the ingredients in a large, heavy-based saucepan. Slowly bring to a simmer, stirring over a medium-high heat, until the sugar dissolves. Use a simmer mat if you have one, to prevent the sauce from catching. Allow the sauce to simmer gently for 35-40 minutes, stirring occasionally, until the sauce thickens. Mash the fruit as it cooks and remove as many of the stones as you can with a slotted spoon.

Meanwhile, sterilise a 2-cup bottle or jar on a baking tray in the oven at 120 degrees C. Working quickly, ladle amounts of the sauce into a wire colander which you have sitting over a Pyrex bowl or jug, and press the sauce through the sieve, straining out the stones and any remaining tough skins. Return the sauce to the pot straight away, reheat it and then carefully ladle the hot sauce into the hot sterilised jar or bottle, using a wide necked funnel. Seal immediately. Makes 2 cups.

+ Use a sweet fruit vinegar, such as raspberry, if you don't have champagne wine and strawberry.
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Making spiced mirabelle plum sauce by Liz Posmyk, good things

Spiced mirabelle plum sauce by Liz Posmyk, Good Things

The verdict? Exquisite!

Exquisite spiced mirabelle plum sauce by Liz Posmyk Good Things
Incidentally, my fellow cook and food writer friend, Karen Burns-Booth who blogs at Lavender and Lovage, grows mirabelle plums in her French garden and shares a lovely recipe for spiced mirabelle plum galette here. If you'd like to try Jonathan's recipe for mirabelle syrup, let me know and I will email it to you.

Tell me dear readers, did you enjoy square dancing when you were at school? And have you tried mirabelle plums?
Karen link
21/3/2014 10:34:50 pm

I have that VERY same book Lizzy and I also have TWO Mirabelle trees in my garden in France too! A SUPER way to use them and they are my favourite eating plums......as ever, stunning images! Have a GREAT weekend, Karen

Lizzy
22/3/2014 11:18:48 am

I saw that, Karen dearest, hence why I linked to your beautiful galette recipe in this post. Thank you for stopping by my friend.

Milk and Honey link
21/3/2014 10:44:19 pm

The mere mention of this sauce on ice cream has my mouth watering.

Lizzy
22/3/2014 11:17:58 am

Mine too, Jennifer : )

ela@GrayApron link
22/3/2014 07:59:24 am

Pure delight, Liz. I love mirabelles! :) ela

Lizzy
22/3/2014 11:17:40 am

Thank you, Ela, me too : )

Zsuzsa link
22/3/2014 11:06:55 am

Ah so craving this golden goodness fresh off your stove Lizzy. I keep telling myself the winter will end and then it snow again. It is melting now but give me a break snow in March? Ah send some warm air my way will ya?

Lizzy
22/3/2014 11:17:22 am

Oh Zsuzsa, I am hoping you see the spring weather very soon, as we move into the cooler months xo

Deena link
22/3/2014 11:27:05 am

Wow, what gorgeous colour. Sounds wonderful, especially with the star anise x

Lizzy
25/3/2014 08:03:23 pm

Thank you, Deena, the combination of the vanilla, cinnamon and star anise are just wonderful!

Francesca link
22/3/2014 11:34:44 am

I can't tell you how much I am lusting after this sauce. I have been trying to obtain a Mirabella plum tree ever since I moved into my new place 4 years ago. It is such a wonderful variety and so scarce, not even the local grafting permaculture group seem to have this tree. The colour, the taste, I am inside your photos.

Lizzy
25/3/2014 08:03:40 pm

Francesca, I wonder if I can post you some seeds???

Laura K
21/4/2014 12:46:55 am

Hi Lizzy,

I've also been looking for a Mirabelle plum graft, does your friend with the orchard sell them? I am in Canberra so can pick it up, if possible.

Cheers!

jere Wineman
22/3/2014 11:49:44 am

I love the name Marabelle but alas here in Mississippi we do not have the Plums..but we have Mayhaws. The tree is from the Haw group and the fruit is also cherry size. The fruit is a May Apple and the jelly is so delicious.The season is late Spring and the area of growth is Texas/Louisiana and Mississippi. I am a Texan so of course their Mayhaw is the best.(.as is everything else!) I thoroughly enjoy your posts (I am not fond of the word Blog), your photography is outstanding.
Jere

Lizzy
25/3/2014 08:05:04 pm

Hi Jere! Mayhaws eh, how interesting! Thank you for sharing news about the fruit in your part of the world, how lovely to hear from you. I don't like the word 'blog' either. Perhaps I should refer to this as a 'journal' from now on? Thanks for your kind words too! : )

Andrea
22/3/2014 01:37:16 pm

Gosh, sounds delightful, have never heard of mirabelle plum sauce, I would love to try the recipe! But, I guess I need to find the plums, maybe a trip to Canberra is in the offing !!! Xx

Lizzy
25/3/2014 08:05:23 pm

Andrea, yes, you must come visit Canberra! xo

Liz link
22/3/2014 01:46:42 pm

What a fantastic sauce! One jar for me and one to give to a friend! Love that :)

Lizzy
25/3/2014 08:05:42 pm

So yummy, Liz! : )

Joanne T Ferguson link
22/3/2014 02:32:00 pm

G'day! Love your sauce Lizzy! YUM! Wish I could come through the screen and try some right now!
Cheers! Joanne

Lizzy
25/3/2014 08:05:57 pm

Grab a spoon, Joanne! : )

Maureen link
22/3/2014 02:43:39 pm

Remembering your dumplings and looking at this sauce - I'd be in heaven. wow, is there a better word than exquisite because it is. :)

Lizzy
25/3/2014 08:06:16 pm

Oh wow Maureen, you are so very kind xox

John link
22/3/2014 03:31:03 pm

I so love that color! Not in clothing or things, but in food? It's exquisite. As is this recipe! Really fun read -- thanks.

Lizzy
25/3/2014 08:06:42 pm

Thank you, John... it is rather, isn't it it, thanks for your kind words.

Krista Bjorn link
23/3/2014 12:22:06 am

It sounds truly wondrous, Liz. :-) I've never heard of Mirabelle plums, and am quite sure I've never seen them before. I will have to see if any of my local friends are familiar with them. :-)

Lizzy
25/3/2014 08:06:57 pm

Yes indeed, do Krista!

InTolerant Chef link
23/3/2014 10:01:12 am

Oh this does look yummy Lizzy! Definitely time to make dumplings!

Lizzy
25/3/2014 08:07:11 pm

Oh my, yes, Bec! : )

Lorraine @ Not Quite Nigella link
23/3/2014 11:08:18 am

I've seen these plums a lot lately at the market. What a great use of them as they're so inexpensive at the moment! :)

Lizzy
25/3/2014 08:07:26 pm

Oh how wonderful, Lorraine!

ATasteOfMadness link
23/3/2014 05:52:04 pm

I have never seen, or even heard of mirabelle plums before now! I've got to look them up. This sauce looks divine!

Lizzy
25/3/2014 08:07:48 pm

Definitely worth a look in! Thank you for stopping by : )

Hotly Spiced link
23/3/2014 07:02:06 pm

Beautiful Lizzy and your photos are stunning. I think I've had these plums before and yes, they are a bit like a cherry in size. That's a gorgeous plum sauce and I love your presentation of it in that jar xx

Lizzy
25/3/2014 08:08:00 pm

Thank you Charlie : )

Rosa link
24/3/2014 01:40:48 am

A wonderful flavor combination! This jam must taste heavenly.

Cheers,

Rosa

Lizzy
25/3/2014 08:08:12 pm

Rosa, thank you very much : )

Glamorous Glutton link
24/3/2014 06:59:22 am

Those Mirabelle plums look wonderful, I'd no idea they were so tiny. I remember doing country dancing at school. Not sure I achieved any real dancing and I now remember nothing. GG

Lizzy
25/3/2014 08:16:25 pm

GG, don't you remember 'one, two, three, kick... back, two, three, kick'? : )

Mary Pisarkiewicz link
24/3/2014 09:51:51 am

Gorgeous sauce! I love the spices in it.

Lizzy
25/3/2014 08:16:41 pm

Mary, thank you so much!

GourmetGetaways link
24/3/2014 11:29:47 am

Oh I love homemade preserves, this sauce looks so delicious. I will have to watch out for mirabelle plums.

Lizzy
25/3/2014 08:16:59 pm

Julie, thank you... it is very delicious!

Catherine@farmhousehome link
24/3/2014 12:23:22 pm

Hi Liz, how lucky are you to have a friend that has an orchard. I poached some plums recently with the stones in and was worried I was going to miss one when it came time to remove them..I did! Delicious sauce.

Lizzy
25/3/2014 08:17:33 pm

It's good to leave the stones in when cooking the plums, actually crack the kernel too, but then do remove them : )

the hungry mum link
24/3/2014 12:30:12 pm

what amazing looking jam. Fab photos, too.

Lizzy
25/3/2014 08:17:45 pm

Thanks so much : )

Eva Taylor link
24/3/2014 12:58:45 pm

I've never seen such little plums before, I must keep an eye open at my markets this summer. I'm going to check your silvas gombocz now, one of my favourite childhood memories.

Lizzy
25/3/2014 08:18:11 pm

Ah Eva, koszonom... nagyon finom! xox

MightyTravels link
26/3/2014 12:17:04 pm

That looks perfect! My mom used to make a jam like that! Btw just followed you on Twitter as well - great travel blog you have :) Looking forward to connect!

Lizzy
26/3/2014 05:08:51 pm

Thank you very much indeed. : )

Karen (Back Road Journal) link
27/3/2014 02:04:53 am

As far as I know, no one grows mirabelle plums in our area. I do get to enjoy them as jam when I'm traveling in Europe so I can imagine how good your plum sauce is.

Lizzy
27/3/2014 02:24:46 pm

Thanks Karen, it's interesting that they're not grown in your area. Francesca said the same thing and she is here in Australia. The sauce is very good : )

Kyrstie @ A Fresh Legacy link
27/3/2014 10:42:44 pm

This sauce sounds glorious! I have not tried Mirabelle Plums. I love the addition of star anise, champagne wine and strawberry vinegar. I believe that keeping the pips in when you cook it is said to help the sauce thicken.

Lizzy
30/3/2014 09:11:33 am

Thanks Kyrstie... if you can seek them out during plum season, it's well worth it!

Jamie link
28/3/2014 09:05:57 pm

I never know what to do with mirabelles - they are abundant in France but they are not my favorite eating plum. This sauce is perfect! I would definitely serve it with grilled meat!

Lizzy
30/3/2014 09:12:08 am

Thanks for that, Jamie... I wonder if it would be best with pork or a red meat?! Must try it!

David link
30/3/2014 03:38:54 am

Liz - Your plum sauce looks fantastic! I love plums in every way they are used, and this one seems no exception. Thanks! (Oh, and I would love Jonathan's recipe for the syrup... if you don't mind sending.)

Lizzy
30/3/2014 09:12:40 am

David, thank you, it is rather divine! I have sent you Jonathan's recipe by email : )

Nusrat Azim link
1/4/2014 04:28:56 am

The color and texture of that sauce is super exquisite! Crazy good! I never knew about Mirabelle plums! Many thanks for introducing me to them cute, little, colorful thingies :)

Lizzy
1/4/2014 10:05:04 am

Thank you very much, they are very delicious little things : )

Danielle
24/7/2014 06:28:12 pm

Hi Liz,

I live in Normandy and was searching about for a sauce recipe for the 8 billion mirabelles on our tree. When I found yours and saw you are from Canberra (I lived in Curtin for 12 years and about every weekend trotted out to Pialligo to mosey through the garden centres) I knew I had found the right recipe! I will give it a try over the next few days. Thanks muchly, Danielle

Lizzy
27/7/2014 08:32:22 am

Hello Danielle, thanks so much for stopping by to comment! What a small world it is... Normandy must be pure delight! My brother lived in Curtin, as did a very good friend. I hope you like the recipe.. it is a little sweeter than I might have liked, but it is nonetheless very good... and keeps well too! Make sure you stop by again! : )

Linda link
15/7/2015 05:21:12 am

Hi,

I just found your wonderful recipe for Spiced Mirabelle plum sauce and you mention Jonathan's Mirabelle syrup. I've got loads of plums and are looking for ideas. Would be ever so grateful if you would kindly share the syrup recipe with me.

Thanks
Linda


Comments are closed.

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    Photo of Liz Posmyk, Food Writer, Cook and Traveller

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