You may be wondering why I am posting a recipe for a just a sauce. As in “Where is the rest of the meal? Have you lost your mind, Dinner Is Served?” I swear on a stack of Julia Child cookbooks, there were many other things that went with this meal: grilled pork tenderloin (which was served with the plum sauce), jasmine rice and glazed carrots with agave nectar and garlic chives. Oh it was very beautiful and delicious and nutritious.
Unfortunately, I have no photos from that meal.
Chalk it up to the struggles of someone who works full time (like me) and blogs on his/her spare time. Meaning nights and weekends. Trust me, when it’s 7:30 at night and I’m tired and the family is starving, NO ONE is going to wait around for me to take photos!
Fortunately, I did snap some nice shots of the sauce alone. Which honestly, it was the sauce that made the meal in the first place. So, assuming you all know how to season and grill a pork tenderloin or a pork chop (or lamb chop or chicken breast), then we can just get right to this lovely summer sauce which is made with just three ingredients and (bonus time here) FAT FREE!
We’ll start with some glorious plums, which happen to be at the peak of season right now:
MMmmmm…I have serious love of summer fruit:
Chop these beauties up and add a little balsamic vinegar:
Then simmer on the stove for about ten minutes until the plums have softened:
Puree, strain, and toss in some chopped fresh basil, a little salt & pepper. DONE! And now the fun begins: what to serve this with? I can think of many many things:
- Grilled Pork tenderloin, pork & fruit kabobs, pork chops, ribs
- Turkey burgers
- Grilled chicken thighs
- Grilled lamb chops
- Cornish game hens
- Roast duck breast
- Broiled salmon
You’re going to have a ton of fun with this one, trust me. Until we meet again… 🙂
Plum Sauce with Basil & Balsamic Vinegar
1 1/2 pounds ripe purple plums, pitted and cut into 1-inch chunks
1/3 cup balsamic vinegar
1/2 cup shredded fresh basil
1/2 tsp freshly ground black pepper
1/4 tsp salt
In a medium, nonreactive saucepan, bring the plums and vinegar to a boil over high heat. Cover and reduce the heat to moderately low. Cook the plums, stirring often, until tender, about ten minutes.
Puree the plum mixture in a food processor. Using a fine mesh strainer, strain the puree into a nonreactive bowl. Stir in the basil, pepper, and salt. Season to taste and let cool a bit before serving over your favorite grilled food.
Yields: About 2 cups sauce