Blood Plum Puree
This recipe was created by the late Venis Ewing, who made a conserve by adding walnuts to the plum puree. You can make this with any large, very sweet plum. I love serving it with Ricotta Fritters or dribbling it over poached pears. You can also add this puree to deglazed game or pork drippings to make a killer sauce.
Slideshow: More Terrific Condiments