The recipe calls for one cup of puree; the number of plums this will require depends on the size of plums at hand. If you end up with a little more or less, it won’t matter too much. This sauce is great with roasted or grilled meats.

Plum Puree:
plums, to make 1 cup puree
butter, optional

Plum Puree Sauce:
3 T butter
1 c plum puree
salt, to taste
1/8 t cayenne pepper, or to taste
1 T lemon juice
2 T minced fresh parsley

1. To make plum puree, halve plums, pit, and coarsely chop. Either put into a blender or food processor and puree (if using a blender, you may have to ram the plum pieces down into the blades to get it started–you don’t want to add extra liquid here) or heat some butter in a small saucepan, and add the plum pieces. Cook for a few minutes until they begin to soften and extrude some liquid, then process to a puree.

2. To make sauce, place the butter in a small saucepan, and turn the heat to medium. Cook, shaking the pan occasionally, until it turns light brown, about 3 minutes. Lower the heat, and stir in the puree. Cook, stirring, about a minute.

2. Add the other ingredients, and heat through. Serve within 10 minutes, or keep warm, stirring occasionally, for up to 30 minutes. Or, if making the sauce ahead, cool, refrigerate, then gently reheat before serving.