plums 900g, just ripe Put the sugar into a large, deep saucepan, pour in the water and let it come to the boil. Remove three strips of lemon peel with a small knife or …
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Show caption A recipe for a rainy day: crab soup takes an entire morning, but it tastes fantastic. Photograph: Jonathan Lovekin/The Observer Nigel Slater recipes Nigel Slater’s recipes for …
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Oct 6, 2017 - Canteloupe gazpacho, nectarine tabbouleh and sausage wellington with plum sauce: celebrate the season’s bounty while you can
Aug 21, 2017 - Canteloupe gazpacho, nectarine tabbouleh and sausage wellington with plum sauce: celebrate the season’s bounty while you can
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Rinse and halve the plums and remove their stalks and stones, then put the fruit in a saucepan with the sugar and orange juice. Bring to the boil, then lower the heat and leave …
May 17, 2016 – Nigel Slater's fruit crumble uses up anything in the fruit bowl that's a little past its best. Rescue it from the compost heap and have pudding, too. Mar 2, 2016 – Nigel Slater's …
Sep 7, 2014 - For a delicious late-summer sweet treat, soak some plums in sugar and pop them in the fridge. For the more adventurous, make a plum sauce – perfect for duck pancakes, …
plums 900g, just ripe. Put the sugar into a large, deep saucepan, pour in the water and let it come to the boil. Remove three strips of lemon peel with a small knife or vegetable peeler and drop into the syrup, letting it simmer for 10 minutes. It should be clear and quite thick, and should smell sweetly of lemon.
Yet the idea of preserving late-summer plums in sweet suspension, wrapping them in a translucent ruby syrup, appeals. These are not the sugar plums of fairy stories, the Carlsbad or the Portuguese Elvas plums, the fruits picked now, left in syrup for a month or more, then allowed to dry a little.
And, today, a dish of sour, old-fashioned yogurt and teasingly sweet preserved plums, straight after. Red-skinned plums, bottled yesterday in a shockingly sweet syrup, served ice cold and pale pink in their thin glass dish. A breakfast of delightful contrasts to dazzle the senses and wake the spirits.