52
Serves approx.
60 squares
600g plums
½ lemon
700g sugar
Pectin*
Wash the plums and poach in simmering water.
Drain and stone. Process the fruit in the
Smoothiemix, then add a dash of lemon juice.
If using powdered pectin, mix it in a bowl with 75g
sugar. Sprinkle it over the coulis and stir in
delicately with a wooden spoon.
Pour this coulis into a high-sided pan and add
300g sugar. Bring to the boil, stirring constantly,
add 300g sugar and continue to boil until the cou-
lis reaches a temperature of 110°C.
Immediately pour into a lightly oiled, shallow tray
(approx. 1 cm deep). Allow to set for 24 hours in
the fridge, then cut into 3-cm squares, roll in
granulated sugar, remove the surplus sugar and
store in an airtight tin.
* As each proprietary brand of powdered or liquid
pectin is different, please refer to the manufacturer’s
guidelines.
Plum Fruit Paste
Preparation: 15 min • Cooking: 45 min • Drying: 24 hr
SUMMER
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