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taste

62 w z l . c . z K i a r a

An ancient plum tree downthe road has Martin Bosley thinking about the

myriad pleasures of this most common fruit.by ma Bsly

PhtgPh mk yd

taste

Jus dw road from me is an anien, idpum ree, is ranes nared and ised. s a

proi ree, i means ere are enou for e

irds and me o ep ourseves o e frui, i is

see and jui i eo es.

don kno a varie i is and, iven is ae,

dou ever i. ma e e a err pum e

varie ron ere more ofen an Japanese or

uropean varieies. te err pum fami inudes

e famous ak doris i is purpe-ak skin

and deep red es e ear-saped forune, i

red skin and eo es, and e reen-and-red

speked omea, a jui, medium-sied round frui

ood for eain.

Japanese varieies (i aua ome from

cina) inude e frui enera knon as ood

pums (su as sasuma, sana rosa and siro) and

are preferred for ookin, ie uropean varieies

i are smaer, ofen i eo es, ike reine

aude de dava and reenae make for seeer,

desser-pe eain, e kind of pum a ou si

don o ea and enjo in quie onempaion.

Pums are a eir aromai and asefu es en

piked ree-ripe. ee ose i a iis oom,

i no rinkes or spis in e skin. bear in mind

e do oninue o ripen afer pikin. tis makes

em peris easi and a o of pums i enera

as no more an a eek a room emperaure.

cook pums i eir skins on and e sones

ina. ne e frui as oapsed, e are eas

enou o remove efore urnin e pums ino

pikes, unes, saues or jams, poaed for

reakfas or urned ino usin ars and ros-

ooured ie ream.

pass e od pum ree ever da, ofen akin a

andfu of pums, and am ankfu for is exisene.

jus ope no one ese noies i.

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+fre

6 w z l . c . z K i a r a

Slow-cooked Pork Belly withAromatic Spices and Plums

erves 6Pums are a sarp enou onras o u rou e

fainess of pork. nd en i omes o ookin pork,

no one does i eer an e cinese usin asern

avours produes a deep aromai dis. you oud

ook e pork aead of ime and eave i in e fride

for a fe das o se, en sred i efore frin in a ie

oi and nisin i in a o oven for 12 minues o ea

rou. eea e saue separae. te advanae of

doin is is a e fa i eome saisfin risp.

erve i a o of seamed rie and some seamed

reens on e side.

2kg piece of pork belly, ribs removed

1 litre chicken stock

1 cinnamon quill

2 star anise

1 tsp cloves

3cm piece of fresh ginger, peeled

3 cloves garlic

100ml light soy sauce

2 Tbsp soft brown sugar

6 black doris plums, halved and pitted

Salt and freshly ground black pepper

Pae e pork e ino a deep po i e iken

sok. f ere is no enou o over e mea, op up

i aer. dd e spies, iner and ari. cover

and rin o a ene simmer and ook for 2 ours uni

e mea is ender. carefu remove e e o a ra

and keep i arm. dd e so, suar and pums o e

ookin iquid and redue af, uni i is ri, dark

and fraran, aou 15 minues. Usin o forks, sred

e pork e ino ik srands, season i i

e sa and pepper and arrane on e servin paes.

poon e redued saue over ea servin and arnis

i e pums and some of e spies.

Old-fashioned Plum Sauce

Makes 2 ires

tis saue oes e i rea sik pork ris, or ane used as dippin saue for areued ried meas

or seafood.

2kg blood plums

1 tsp cloves

1 cinnamon quill

1 tsp black peppercorns

700g soft brown sugar

A good pinch of salt

3cm piece of ginger, nely chopped

600ml red wine vinegar

Firs rinse e pums, puin off an saks and eaves.

emove e sones from e pums. crak af of e

sones i e ak of a knife and ie in a piee of

musin eeseo. tie e spies in a seond piee of

musin and pae i e pums ino a deep, sainess-

see po (auminium i ain). dd e suar, sa,

iner and vinear and rin o e oi.

loer e ea and ook for 20 minues, uni e

frui as oapsed and e saue as ikened o a

deep purpe-red. emove e musin as and pour

e saue rou a sieve ino a o, pusin e

frui rou i a ooden spoon. eurn e saue

o e pan and simmer for 5 minues, makin sure i

doesn sik o e oom. Pour ino o, seriised

oes or jars, sea and ae. you an, of ourse, use

i srai aa.

+Plums are attheir aromatic and

tasteful best when

picked tree-ripe.

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taste

+fresh

taste

+Hazelnuts andplums are a marriage

made in heaven.

Roast Plums withNut Crumble Topping

erves 4

ove a ood frui rume and pums aked under a fraie,

oden rus of aenus and oas is quie possi e

pinnae of pie makin. te sarpness of e pum us

e suar seeness of e rume and enou juie

is produed a i keeps e rume rus from

eomin oo dr.

12 plums cup of caster sugar

For the topping:

4 Tbsp our

50g unsalted butter

2 Tbsp soft brown sugar

4 Tbsp rolled oats

50g hazelnuts, coarsely chopped

Preea e oven o 200c. cu e pums in af and remove e

sones. Pu e pums ino a o and oss i e suar. e o

one side ie ou make e oppin.

u e our and uer oeer uni e reseme fres

readrums. toss in e ron suar, oas and aenus. Pour

e frui and an juies ino a akin dis and sprinke e oppin

iera on op. bake for 30 minues uni e rus is risp and

oden. erve o i ipped ream or ie ream.

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