CSB Treats, Week 1!

For my first CSB pick-up I made a Whole Wheat Butter Cake, Raspberry-Plum Sauce, and whipped, sweetened Creme Fraiche for each customer. Naturally, I made one for my family too, and we enjoyed some of it for dessert tonight after an easy dinner.

The sauce was really easy to make, and the other recipes can be found on this blog as well (see above links, highlighted). Last week I picked local Green Globe and Italian plums, which I thought would pair nicely with the raspberries I had frozen (from our neighbor's house this summer).

Raspberry-Plum Sauce

Amounts are completely estimated; you can experiment and see what tastes the best to you, and work with whatever fruit quantities you have on hand.

A few pounds plums

Equal amount raspberries, fresh or frozen

Sugar, to taste

Halve and pit the plums. Place in a stockpot, add some water, cover, and cook until very soft. Run through a food mill to remove the skins. Place the puree back in the pot, add the raspberries, and bring to a boil. Add sugar to taste, depending on the quantity of fruit you're using (start small and increase slowly). Stir to dissolve.

At this point you can either cool the sauce and refrigerate it, or serve it warm. If you'd like to can it, bring it back up to a full boil, ladle it into hot jars, and process in a boiling water canner for 10 minutes.