Prep 45 mins
Cook 20 mins
This is a perfect recipe if you're wondering what to do with all those slightly over-the-hill, bruised, juicy to bursting point plums! The best part about it is that it's a two-fer: you make one recipe and end up with two things!
- To Make the Syrup.
- Pit the plums with your fingers and toss them into a saucepan or soup pot, you may smush them in the process of getting the pits out, which is fine. When they're all in there, add the sugar and turn on the heat (add less sugar at first, you can add more later). If it's dry ad a little water. When it's simmering, turn it down and let it simmer for 15-20 minute After it's cooled a bit, scoop the plum mixture into a colander that's resting inside a large bowl. Strain the mixture and pour the syrup into bottles. Keep refrigerated for up to one month!
- To Make the Barbecue Sauce.
- Slice the onion and caramelize it in a little oil. Take the plum solids that are left behind in the colander and combine them with the caramelized onions, habaneros and salt in the blender. Blend till smooth. Use the sauce on pork ribs, tofu and whatever else your heart desires.
Awesome! And two products in one? Fantastic. We used the bbq sauce on our smoked ribs and everyone loved it. The syrup is great on toaster waffles, too. (Not going out and buying a waffle maker just yet). :) Jeff
The syrup is so good. I am going to use it in champagne. Yum! I followed the recipe for the bbq and it did not turn out as well. It was not saucy but tasted really good. We get lots of plums so I will make this again and figure out what I need to do to make it more sauce like. Made for PAC Fall 2009.
Both of these were great. Loved the bbq sauce. Very unique...And it smelled so good while cooking.