“I once cooked with the King of Chocolate, Willie Harcourt-Cooze, when he was visiting South Africa. He gave me a selection of his 100% cacao cooking chocolate to play with, and this was one of the delicious things I made. Plums are in season in late November and they pair perfectly with chocolate,” Jane Griffiths.
1 kg plums
1 cup water
½ cup fresh mint leaves
½ cup grated good-quality dark chocolate
½ cup brandy
Place the plums and water in a pot, cover and bring to the boil.Turn off heat and leave to cool.
Strain plums through a colander into a bowl, pushing with a spoon to get as much of the pulp as possible through, leaving the skins and pips behind.
Measure, and for each cup of plum pulp add one cup of sugar.
Place in a pot with the mint leaves and bring to the boil.
Cook, stirring often, until it has thickened. (Test by dropping a little onto a chilled plate. If it forms a skin when you push it, it’s ready.)
Remove from the heat and quickly stir in the chocolate and brandy. Decant into sterilised jars.
Use on pavlova, in pastry cases, between layers of sponge, over ice cream…
From Jane’s Delicious Herbs. Jane Griffiths. Published by Sunbird Publishers. www.janesdeliciousgarden.com
Want to know more about cooking from your garden? Join Jane’s walk and talk at Doonholm Nursery on 29 November. Click for more detail.
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