Plum sauce I

A good non-creamy lubricant, in addition to being a good source of fibre from the prunes. This versatile recipe can be made as spicy (add a finely chopped red chili) or as gentle (omit vinegar) as is preferred.

Ingredients

60 g shallots, peeled and chopped
100 g soft, dried prunes, chopped
1 tbsp rapeseed oil
150 ml sherry
100 ml white wine
salt, white pepper
2 tbsp cider vinegar (optional)

Method

In a saucepan, heat oil over moderate heat, add shallot and sweat until softened. Add sherry and wine, bring to the boil. Add prunes, cook for 10 minutes. Remove from heat, blend to a smooth sauce, season to taste.