Ingredients

Method

• 2 kg plums, halved and stoned
• 1 cup verjuice
• 550 g caster sugar
• 1 x 150 g wedge Gorgonzola or blue cheese

Method

Ingredients

Place a large, heavy-bottomed saucepan over a high heat. Add the plum, lemon juice and verjuice, and bring to a boil.
Reduce the heat to medium and cook for 15 minutes, or until the plum halves are soft. Remove from the liquid (reserving the poaching liquid) and carefully remove the skins. Place these on a silicone mat to set.
Blend the remaining plum flesh until smooth, then transfer the purée, with the reserved poaching liquid, to a clean saucepan. Add the sugar and gently simmer, stirring often to prevent the mixture from burning. Once thickened, spoon the sugary plum paste into a lightly oiled mould.
Cool to room temperature then cover and refrigerate until firm. When set, remove the paste from the mould and serve with a wedge of Gorgonzola or blue cheese. For a beautiful finish, top with the glass-like plum skins.
Cooks tip: Instead of a mould, spoon the plum  paste mixture into a lined, deep baking dish and cut out blocks or shapes when ready to serve.
Per serving: 1959.5 kJ, 5.3 g protein, 7.3 g fat, 99.4 g carbs

TASTE’s take:
Serve this deliciously sweet paste as a chic alternative to preserve on a cheese board.