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Plum Coulis

(goes well with the orange salmon)

2 ripe large red or purple plums (about 1/2 pound) pitted and coarsely chopped
2 tablespoons water
black pepper
[1/2 teaspoon sugar to sweeten plums, if needed]

In a blender, puree plums with water, pepper and sugar. Pour through a fine sieve into a bowl, pressing hard on solids. Discard solids.

Coulis may be made 2 hours ahead and chilled, covered. Bring coulis to cool room temperature before serving.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.