Elegant Purple Plum Sauce
|Sugar||1⁄2 Cup (8 tbs)|
|Light corn syrup||1⁄3 Cup (5.33 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Fresh purple plums||12 , rinsed, pitted, and quartered|
|Cold water||1 Tablespoon|
|Lemon peel||1 Teaspoon, grated|
|Lemon juice||1 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
1. Combine the sugar, corn syrup, and the 2/3 cup water in a saucepan. Place over medium heat and stir until sugar is dissolved. Bring to boiling. Add plums; reduce heat and simmer, uncovered, until fruit is tender but not mushy. Remove plums from syrup and set aside.
2. Stir 1 tablespoon cold water into cornstarch to form a smooth paste. Gradually add cornstarch mixture to the hot syrup, stirring constantly.
3. Add lemon peel and cloves to sauce. Bring rapidly to boiling, stirring constantly. Cook until mixture is thick and clear. Return plums to sauce and heat thoroughly.
4. Remove from heat and blend in lemon juice and vanilla extract. Remove cloves.