The Gourmet Mama

If you’re sick of overly sweet maple syrup on your pancakes, then this is the perfect antidote. The tartness of the plums, combined with the tang of ginger makes this sauce one that is seriously delicious.

Of course, you don’t have to use it on pancakes, it also goes well over ice cream, stirred into plain yogurt for an extra kick, or even as a spread on bread. I’m also envisioning a cake with ginger plum sauce oozing out from between layers . . .

Ginger Plum Sauce

Makes 3 c.

2 c. plums, pitted and chopped
1/4-2/3 c. sugar, depending on how sour your plums are
1/4 c. water
2 Tblsp. cornstarch
1 2″ piece of ginger, peeled

Stir the plums and sugar together and place over medium heat. In a cup, mix water and cornstarch and stir into the plums.

Simmer the mixture for 15 min. then add the ginger. Cook another 5-10 min. or until the plums are mostly broken down. Remove from heat, remove garlic and serve.

This sauce can be stored for up to 3-4 days in the fridge.