This recipe was created to accompany Grilled Shellfish and Potato Salad with Avacado Salsa, Scallion Oil, and Plum Coulis. Can be prepared in 45 minutes or less.
2 ripe large red or purple plums (about 1/2 pound)
2 tablespoons water
1/2 teaspoon sugar to sweeten plums if desired
freshly ground black pepper
Steps:
Pit plums and coarsely chop. In a blender purée plums with water and pour through a fine sieve into a bowl, pressing hard on solids. Discard solids. Coulis may be made 2 hours ahead and chilled, covered. Bring coulis to cool room temperature before serving.
Just before serving, add sugar, pepper, and salt to taste.
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