This sauce perfectly suits the Grilled Duck Breast recipe.
prune sauce by Patrick
Red prunes, dark quetsch, black Amber, Asark Premier are all suitable too.
- 300g fresh plums
- 5 cloves
- 1 star anise
- 125g brown sugar
- ½ tsp salt
- 2cm-fresh ginger root
- 180ml white wine vinegar
- 1 to 2 pinches of Espelette chili
- Step 1 Cut the prunes in half and remove the bones. Break them down and place the pieces in a large tea ball along with the cloves and star anise. Put the prunes, the sugar, the peeled and finely chopped ginger as well as the vinegar in a pot. Bring to a boil, insert the loaded tea ball and simmer for 20 minutes. Stir until the sauce has thickened. This takes up to an additional 10 minutes.
- Step 2 Remove the tea ball. Give the preparation time to entirely cool down and mix with an electric mixer. This sauce is to be warmed up on low heat, it should be stored in the refrigerator, and can even be frozen.