UNLIMITED POWAH FRUIT GOO

[Freeky]

16 ounces fresh raspberries
1 pound ripe red plums
1 cup sugar
water
1/3 cup petron orange liqueur
more sugar
2 to 3 tablespoons honey

Chop up the raspberries, peel and dice plums, and place in medium pot.  Add one cup of sugar.  Add enough water to just cover everything.  Bring to a boil stirring frequently.  Realize that recipe is too sweet.  Add orange liqueur, realize you have too much liquid, add some more sugar.  Notice the honey that's been on the counter for a while.  Add to pot while laughing at the certainty that this is going to be a horrible mistake.  Slow boil everything, stirring frequently.  Eventually take it off the heat and put it in a jar, or a couple of jars.

[Luna]

Oh, my...  That sounds yummy...

[Freeky]

It actually ended up FUCKING DELICIOUS, but I didn't cook it long enough, so it's just basically juice with extra pulp.

[Sir Squid Diddimus]

Next time no water.
The natural juices cook out and create a thick pectiny gloop.

[Freeky]

Next time no water.
The natural juices cook out and create a thick pectiny gloop.

The stuff I sent you, I made it with water.

Did you ever eat it?

AND WHERE ARE MY CARAMELS?

[Mesozoic Mister Nigel]

That will be amazing on ice cream, or waffles. Especially lard waffles.

[East Coast Hustle]

If you puree it and run it through a sieve to remove the raspberry seeds you can reduce it further and use it to make lacquered meat dishes.

Get that shit dialed in and watch people fight over the last sparerib/chicken wing/grilled jalapeno. It's magic. And you've basically already got an awesome enough flavor combo going there that I intend to steal it and use it the next time I have some sort of fowl I want to impress people with.

ETA: If you decide to try this, be sure to reduce it VERY SLOWLY after you've strained it. With all the sugar in there, it will scorch very quickly if it's a too high a temperature. You want it just barely simmering in the middle, and stir it frequently with a rubber scraper. Do this in a good nonstick pan or you'll hate yourself forever. You'll never get it off aluminum without a kiln. Once it's reduced to the point that when you remove the rubber scraper the stuff left on it dries and gets tacky in a couple-few seconds, you're there. Take whatever meat you're using (have this already cooked - the lacquering is just a finishing step), brush it liberally with the reduction, and stick it under a preheated broiler for a few seconds. Keep a close eye on it as you will have about a 10 second window between "perfect" and "charcoal". This works best on birds and pigs. For birds, make sure to keep the skin on (or get skin-on pieces if doing wings or drumsticks or something like that) and get it nice and crispy BEFORE you lacquer it and broil it.

[Mesozoic Mister Nigel]

Oh fuck yes. Use as glaze; watch addiction occur.

[Freeky]

ITT, ECH takes the awesome all the way up to GAWD-LIKE AWESOME.

[East Coast Hustle]

Don't try to give me the credit. I didn't invent the technique. And I was inspired by your flavor/texture/color combination.

[Freeky]

 

[Jenne]

Sounds like you can also make candy out of this with just a few twists and turns, similar to what ECH suggested above.

Brava, Freeky!

[Freeky]

I reduced it, and it came perfect, but then I realized i have NO FREAKING CLUE where the broiler on our stove is.  So it ended up just being a glaze over some pork chop steaks for now until that question is answered.

Also, I made pretty garlic flowers and onion rainbows as garnish. 

[Anna Mae Bollocks]

I reduced it, and it came perfect, but then I realized i have NO FREAKING CLUE where the broiler on our stove is.

It's not underneath? I thought they were always underneath.   

[Sir Squid Diddimus]

Next time no water.
The natural juices cook out and create a thick pectiny gloop.

The stuff I sent you, I made it with water.

Did you ever eat it?

AND WHERE ARE MY CARAMELS?

I ate all of it!
I HAVE NO TIEM FOR CARAMEL!
I work too much