This recipe was created to accompany <epi:recipeLink ="14220">Grilled Shellfish and Potato Salad with Avacado Salsa, Scallion Oil, and Plum Coulis</epi:recipeLink>.<P> Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 2/3 cup
Ingredients
2 ripe large red or purple plums (about 1/2 pound)
2 tablespoons water
1/2 teaspoon sugar to sweeten plums if desired
freshly ground black pepper
Preparation
Step 1
Pit plums and coarsely chop. In a blender purée plums with water and pour through a fine sieve into a bowl, pressing hard on solids. Discard solids. Coulis may be made 2 hours ahead and chilled, covered. Bring coulis to cool room temperature before serving.
Step 2
Just before serving, add sugar, pepper, and salt to taste.
