I picked some early plums recently hence they are still very sour, ever seen an anime character eat a dried/preserved plum only for their face to pucker up so much it looks like they’ve been caught by an invisible vacuum cleaner? They’re like that at this stage but without the dehydrating of the mouth so a lot of sugar is needed even if you have strong tastebuds and like sour things they need a little something :-). I let them ripen for approx 1 week until they were Red but obviously ripening off the tree meant they retained their sourness rather than acquire sweetness.
Note – I used demerara sugar (didn’t have any molasses or muscovado but demerara has a stronger sweetness so more suitable for this anyway, the other two are subtle and build richness slowly in the taste whilst eating but the plums would be overpowering for those here), soy milk and sunflower oil in this recipe.
Chocolate sauce. This can be made in one of three ways:
a) Raw – Make a simple chocolate spread with cacao powder, sugar/syrup/fruit syrup and oil. Once mixed, stir in a bit of milk (coconut or almond/hazelnut/cashew are great for chocolate sauce but soy, rice or oat milk are fine too). Most unrefined, edible oils are fine except you know, olive or some other strong savoury oil like mustard 😉 (although Coleman’s do sell Mustard chocolate…)
b) Cooked – Heat cacao powder, milk of preference and sugar in a small pot; high heat but not boiling and gently but continuously stir until the chocolate turns glassy. Turn off the heat, leave to cool and thicken.
3) Cooked – Melt down a chocolate bar or cooking/baking chocolate, with the latter you’ll need to add sugar and/or milk.
Preparing the plums.
I washed them, halved them carefully removing the seed (of which I haven’t decided what to do with yet, dry and fry or sprout instead) and fried them in oil and sugar. The amount of oil an sugar purely depends on your taste preference but I personally chose to fry these because I find early and/or non-organic fruit make my throat, gums and tongue swell and itch so I had to cook them.
Quick, shallow fry only otherwise they turn to mush (some people stew early and bitter/sour fruit to make into jams/conserves). Now the inside will always be sour unless you use lot’s and lot’s of sugar, which I didn’t, using approx 3 tsp I found that the skin became nicely permeated with the sweet fried taste and was complimented by the sharp sourness of the insides.
Unfortunately I didn’t have a light oil or oil well suited to sweet things/desserts such as grapeseed, coconut or safflower so used sunflower. For those not allergic to nuts, a nut oil such as peanut or macadamia should work nicely.
I also tried one with peanut butter and then a mix of peanut butter and chocolate sauce – both were yummy 🙂
Other ideas could be vegan ice cream, cheese, yoghurt, jelly, other fruit particularly sweet ones, sprinkles, flaked almonds/nuts etc
After I’d sampled those, to Mum’s distress I put them altogether with a dollop of fig spread, trifle style – which She said was un-artistic, unacceptable and rather than trifle style was messy style. Well, what can I say? We take turns being barbaric 😉 (Usually she mixes her food and I like to keep sections separate to taste each flavour but I appreciate the mixed taste too and hey, at least trifle has strata so can be eaten in layers 🙂 Though I wouldn’t recommend that with such a base, the tartness is better buffered by the surrounding ingredients.)