Her name was Edna Nosworthy. She was the type of lady who invited every family from the neighborhood to harvest from the abundance of fruit trees in her yard. Apples, pears, cherries, and Italian plums - oh my! She would then turn these fruits into vats of phenomenal pickles, preserves, jams, and pie fillings.
These preserves are a homage to the generation that inspires us to use what we have, and share with our neighbors. The global update is lent by the Moroccan staple, Ras El Hanout, whose complex flavors accentuate the sweet-sour plums. Any variety of plum will do, a trip to your local Farmer's Market is sure to spark to inspiration.
These preserves are delicious over ice cream, on a warm toasted baguette, or as a dipping sauce for juicy lamb kebabs.
First, coarsely chop the plums. In a heavy bottomed saucepan, mix the plums together with brown sugar, water, and a cinnamon stick. Allow the mixture to simmer uncovered, stirring occasionally to prevent sticking. Stir more often as the cooking process progresses and the preserves begin to thicken. Within 45 minutes to an hour, the preserves will reduce to about 2½ cups. Once reduced, discard the cassia stick and stir in one tablespoon of Ras el Hanout.Let the preserves cool before transferring to an airtight container. Store in the fridge. Enjoy!
First, coarsely chop the plums. In a heavy bottomed saucepan, mix the plums together with brown sugar, water, and a cinnamon stick. Allow the mixture to simmer uncovered, stirring occasionally to prevent sticking. Stir more often as the cooking process progresses and the preserves begin to thicken. Within 45 minutes to an hour, the preserves will reduce to about 2½ cups. Once reduced, discard the cassia stick and stir in one tablespoon of Ras el Hanout.Let the preserves cool before transferring to an airtight container. Store in the fridge. Enjoy!
Ras El Hanout Plum Preserves
Her name was Edna Nosworthy. She was the type of lady who invited every family from the neighborhood to harvest from the abundance of fruit trees in her yard. Apples, pears, cherries, and Italian plums - oh my! She would then turn these fruits into vats of phenomenal pickles, preserves, jams, and pie fillings.
These preserves are a homage to the generation that inspires us to use what we have, and share with our neighbors. The global update is lent by the Moroccan staple, Ras El Hanout, whose complex flavors accentuate the sweet-sour plums. Any variety of plum will do, a trip to your local Farmer's Market is sure to spark to inspiration.
These preserves are delicious over ice cream, on a warm toasted baguette, or as a dipping sauce for juicy lamb kebabs.
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