Spiced Plum and Blackberry Paste
Photography Manja Wachsmuth.
This soft fruit paste can be served with cheese and grilled bread, or enjoy it for breakfast spread on toast with ricotta.
INGREDIENTS
1 kilogram ripe black or red plums
1 cup blackberries, fresh or frozen
1 cup water
1 cup caster sugar
zest of 1 orange
2 thin slices fresh ginger
¼ teaspoon each ground cinnamon and ginger
pinch of ground cardamom
METHOD
Halve and stone the plums. Chop roughly and place in a large saucepan with the blackberries, water and sugar. Bring to the boil then simmer gently for 30 minutes until the fruit is very soft. Tip the fruit and juice into a medium fine sieve set over a bowl, and use the back of a spoon to push it through, discarding the seeds and ginger. Tip into a large saucepan and stir in the spices. Cook over a very low heat (a simmer mat is perfect for long, slow cooking) for 2–2 ¼ hours, stirring frequently to prevent it catching on the base of the pan, until the paste is very thick. The mixture will have reduced in volume by ¾. Transfer to jars or dishes, cool then cover and store in the refrigerator.
Makes about 1½ cups
Cook’s tip: We served the paste with an aged Cheddar and a creamy sheep’s milk cheese called ‘Brebille Monbrenac’.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.