Pickled Plums

Serve with cold meat or on an antipasto platter.

Ingredients

• 1.5 kg plums, halved
• 1 ½ teaspoons cloves
• 1 teaspoon allspice
• 1 teaspoon black peppercorns
• 500 grams brown sugar
• 2 teaspoons salt
• 1 tablespoon very finely chopped ginger
• 3 cups white wine vinegar

Method

Bring all the ingredients except the plums to the boil in a preserving pan, stirring until the sugar has dissolved. Simmer for five minutes. Gently add fruit and cook until just tender (test with a fine skewer or a needle). This may only take five minutes.

Remove fruit and pack into sterilized, hot, dry jars. Boil syrup for 5 minutes, then pour over fruit, ensuring it is covered. Seal and leave for a month before using.

Suggested Wines to Go With Today's Recipe

LIGHT RED eg. ROSE

Ata Rangi Summer Rose

Allan Scott Rose

Main Divide Rose

OR

BEAUJOLAIS