I gotta admit off hand, most of this recipe is about the plum sauce.
- 6 plums (no need to immediately pit)
- shallow water
- 1 pkg. fresh mint leaves
- 2-3 T. honey
- ¼ c. sherry wine
- 1-2 t. ground ginger
- 2 small cloves garlic, finely minced
Rinse six plums, and set them in shallow water in a saucepan (should rise no higher than an inch and a half). Drop in one sprig of mint leaves. Start burner, drop to medium to medium high, and wait for simmer. As plums cook down, stir periodically to prevent skin (which will simmer off) from sticking to the bottom of the pan. As plums soften, open with slight pressure from a set of tongs and remove pit, then dispose. (Remember that you will have a total of six pits!)
Once plums have cooked down into a homogeneous purple substance, add remaining mint leaves, then stir. Allow mint leaves to cook into the fruit sauce. Add honey, stir, and allow to cook further. Add quarter cup sherry wine (which, remember, will slightly sweeten the sauce) and bring back to a simmer. Turn to low, add ground ginger. Peel garlic, crush under a knife blade, and finely mince it; then add that to the sauce; simmer for no less than five minutes more. (Get the flavor of the garlic, which is also sweet but mildly pungent, cooked thoroughly into the bulk of the sauce.) Turn off burner, let cool.
Suggest serving over grilled lamb, with a side of quinoa and briefly steamed kale (2-6 minutes, to taste).