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Plum-Pear Sauce with Cardamom

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About the book

Plum-Pear Sauce with Cardamom

From Fruitful

When this sauce is bubbling on the stove top it smells like the farmers’ market in autumn, all crisp sweetness and musky spice. Eat it as is or spread the cooked-down butter on warm slices of pumpkin bread.

Makes 2 to 3 (8-ounce / 240 ml) jars

2 pounds / 910 g soft, ripe pears such as Bartlett or Anjou
2 pounds / 910 g Italian plums, pitted and chopped
1/3 cup / 80 ml pear brandy, such as Poire William, or regular brandy
2/3 cup / 130 g packed light brown sugar
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon ground cardamom
1/8 teaspoon salt

Coarsely chop the pears, leaving the skin and seeds intact. Put the pears and plums in a large, heavy-bottomed pot or preserving pan. Cover them with 1-1/2 cups / 350 ml of water and the brandy and place the pot over medium-high heat. Bring
the mixture to a boil; reduce the heat and simmer until the fruit is very soft and pulpy, 30 to 45 minutes. Mash the fruit occasionally with a spoon as it cooks.

Run the mixture through the fine-mesh attachment of a food mill to remove the seeds and skin. Return the purée to the
pot and stir in the sugar, lemon juice, cardamom, and salt. Bring the mixture to a simmer over low heat, stirring often to prevent scorching, and cook until the mixture is thick and a dollop of sauce spooned onto a plate doesn’t weep liquid, about 30 minutes.

Ladle the hot sauce into sterilized jars, leaving 1/4 inch / 6 mm of headspace. Wipe the rims and apply the lids and bands; process the jars in a boiling water canner for 10 minutes. Allow the jars to seal, and store them in a cool, dark place. Refrigerate after opening.

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