Sweet & Spicy Plum Sauce Recipe

Sweet & Spicy Plum Sauce Recipe is a delicious dessert condiment, that goes well, when served with a scoop of ice cream or any nice warm dessert that it might pair well with. Make this recipe today in just 15 minutes.

Archana's Kitchen
Sweet & Spicy Plum Sauce Recipe
39 ratings.

Sweet & Spicy Plum Sauce Recipe is a tangy sauce that can be used as a topping to your desserts.  Juicy fresh plums are cooked in butter along with some brown sugar and star anise that lends a lovely spiciness to the plum sauce. 

Serve Sweet & Spicy Plum Sauce Recipe along with a scoop of ice cream of your choice or you could even serve it along with Baked Yogurt Tart Recipe with Figs & Blueberries Recipe(With Eggless Recipe Option) for a sumptuous dessert.

Try our other Plum Recipes:

  1. Plum Clafoutis Recipe (French Style Batter Pudding)
  2. Plum Galette Recipe With A Flaky Whole Wheat Pie Crust
  3. Plum Ginger Juice Recipe

Cuisine: Continental
Course: Dessert
Diet: Vegetarian
Prep in

5 M

Cooks in

10 M

Total in

15 M

Makes:

4 Servings

Ingredients

  • 200 grams Plums , deseeded and sliced
  • 2 Star anise
  • 2 tablespoons Sugar
  • 1 tablespoon Butter

How to make Sweet & Spicy Plum Sauce Recipe

  1. To begin making Sweet & Spicy Plum Sauce Recipe, in a small skillet, heat butter on medium-low flame and add the star anise. 

  2. To this pan, now add the plums, sugar. Continue to cook the plums for about 5 minutes until the plums become soft and juicy.

  3. This is the sweet and spicy plum sauce. Give it a taste and adjust the sugar and spices accordingly.

  4. Once done, turn off the heat and cool the Sweet and Spicy Plum sauce completely.

  5. Store the Sweet & Spicy Plum Sauce in a sterilised jar in the refrigerator for 3-4 days. 

  6. Serve Sweet & Spicy Plum Sauce Recipe along with a scoop of ice cream of your choice or you could even serve it along with Baked Yogurt Tart Recipe with Figs & Blueberries Recipe(With Eggless Recipe Option) for a sumptuous dessert. 

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Last Modified On Friday, 13 July 2018 09:44
     
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