Plum paste served with a wedge of creamy gorgonzola

Plum paste served with a wedge of creamy gorgonzola

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 8
  • Easy
  • Fat conscious
  • 20 minutes
  • 50 minutes
  • Tamboerskloof Viognier 2007


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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes