Sweet / Tart Plum Paste

Black Doris plums are a favourite for this paste and contribute to its stunning colour, but other red-fleshed plums such as Omega or Satsuma are also excellent. Serve this paste as part of an antipasto, with cheese after a meal instead of dessert, or add to sauces for extra flavour.

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Instructions

1.	Stone and chop the plums, a task easily done when the plums are very ripe.
2.	Transfer to a large saucepan with the lemon zest and juice and the star anise.
3.	Bring to simmer point over a low heat and cook, partly covered, stirring regularly, for about 20 minutes or until very soft.
4.	Pour into a large sieve set over a bowl and push the mixture through with a wooden spoon.
5.	Discard star anise and the small amount of skin and fibre remaining.
6.	Weigh the sieved pulp and transfer to a wide, shallow, non-stick frying pan.
7.	Stir in an equivalent weight of sugar and bring to a boil, stirring, over a medium heat.
8.	Cook for about 1 hour, stirring regularly. The mixture will reduce by just over half and be quite thick.
9.	A wooden spoon will leave a trail through the mix for a few moments at this point.
10.	Turn off the heat and let it sit for 10 minutes to cool (no longer) while you line your moulds of choice for the paste.
11.	An easy way to do this is to line ramekins with cling wrap, pour in the paste, cool and turn out.
12.	The cling film does imprint wrinkles on the paste, but if this is an issue, cut baking paper to snugly fit the bottom of the ramekins.
13.	It is also possible to use small, unlined jelly moulds.
14.	When cool, dip a knife in hot water and run it around the inside of the mould to release the paste and turn out.
15.	Wrap each paste in cling film and place in single layers in a rigid container with a lid.
16.	Divide the layers with baking paper or cling wrap in case they stick.
17.	Refrigerate until needed. Will keep for at least a year.