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.
Oh, my... That sounds yummy...
It actually ended up FUCKING DELICIOUS, but I didn't cook it long enough, so it's just basically juice with extra pulp.
Next time no water.
The natural juices cook out and create a thick pectiny gloop.
Quote from: Sir Squid Diddimus on June 30, 2011, 03:16:37 AM
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?
That will be amazing on ice cream, or waffles. Especially lard waffles.
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.
Oh fuck yes. Use as glaze; watch addiction occur.
ITT, ECH takes the awesome all the way up to GAWD-LIKE AWESOME.
Don't try to give me the credit. I didn't invent the technique. And I was inspired by your flavor/texture/color combination.
:D
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!
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. :lol:
(http://i5.photobucket.com/albums/y153/Meiintas/Picture0243.jpg)
Quote from: Jenkem and SPACE/TIME on July 01, 2011, 08:22:24 AM
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. :?
Quote from: Jenkem and SPACE/TIME on June 30, 2011, 03:18:02 AM
Quote from: Sir Squid Diddimus on June 30, 2011, 03:16:37 AM
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 :(
Quote from: Anna Mae Bollocks on July 09, 2011, 12:05:26 PM
Quote from: Jenkem and SPACE/TIME on July 01, 2011, 08:22:24 AM
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. :?
I don't know. I suspect I didn't wait long enough for it to heat up.
Quote from: Sir Squid Diddimus on July 10, 2011, 05:18:21 PM
Quote from: Jenkem and SPACE/TIME on June 30, 2011, 03:18:02 AM
Quote from: Sir Squid Diddimus on June 30, 2011, 03:16:37 AM
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 :(
Well, that's all right. I'll just send you some more stuff, eventually, and then my takeover of Florida can regain vigor! Muhahhahaha!
Do you REALLY want this place?
It's part of the world, innit?
That is debatable, madam.
:lulz:
Quote from: Jenkem and SPACE/TIME on July 11, 2011, 03:42:50 AM
Quote from: Anna Mae Bollocks on July 09, 2011, 12:05:26 PM
Quote from: Jenkem and SPACE/TIME on July 01, 2011, 08:22:24 AM
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. :?
I don't know. I suspect I didn't wait long enough for it to heat up.
You got a gas or electric stove?
If it's a gas stove, the broiler is probably on the bottom, underneath the burner. It probably has a slide-out drawer.
If it's an electric stove, it probably has a "broil" setting on the dial which runs just the top element at maximum heat so you need to preheat the oven really well on a normal setting first and be sure whatever you're broiling is on an upper rack for maximum effect.
It's electric. It does indeed have a setting on the dial for "broil," so it's probably inside the oven. Thanks for clearing that up. :)
Quote from: Jenkem and SPACE/TIME on June 30, 2011, 03:18:02 AM
Quote from: Sir Squid Diddimus on June 30, 2011, 03:16:37 AM
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?
Please come live at my howse.