OK, so what do you do with a crazy amount of organic little prune plums? Give them away, eat them, crisp them, grill them. I had about 15 left that had to be used. I cut them in half and threw them in a pot and stewed them for 20 minutes. A gorgeous fuscia purple sauce was the end look. The taste, sweet and succulent. The perfect topping on yogurt. I instead added chia and had the most flavour and nutrient bursting breakfast.
- 2 TSP Ground Chia
- 10 or more over ripe prune plums (any plums will do)
Half and pit plums. Add to pot and reduce until soft. Add a splash of water. Mix well until becomes a thick sauce. Take off stove and press through a strainer. I like to leave some of the skin mixed in. Save in glass container.
Take 1 cup of sauce and mix 2 tablespoons of ground chia in.