Two Sloe Recipes that don’t involve Gin!

Dried plums

Dried Plums

Sloe Recipes

There is more to sloes than sloe gin as sloe wine is always worth a go (Booze for Free p275)! But the ancestors to our native plum must have been a source of food for the ancestors of the native us. I’ve searched far and wide for a couple of unusual recipe and here is what I can up with.

I’ve adapted this from Roger Phillips fantastic book on Wild food. He uses apples, a mixture of cookers and eaters. I’ve found good results from using wild pears.

Salted Sloes (Umeboshi style)

In Japan there is a very popular dish called Umeboshi it’s a dish that uses the native Ume plum. It’s a very simple dish to make as its just salt and plums although you do have to be patient as it takes about a year. Unlike Umeboshi the sloes have to be preserved in brine, just salt results in leathery plum stones.

The following recipe has been slightly adapted from Charlotte O’neil’s site. I have to admit that I have yet to taste the results. Come back next year and we can compare notes!

Ingriedients

Sloes
Salt
Water

Method

Pick sloes and rinse thoroughly in water, carefully removing the stems.  Fill a steralized kilner jar with sloes and cover with brine, the brine is made by adding 1tsp salt to every 500ml of water used. Ensure the jar is filled to the top, seal and return to it in a year. As I’ve said, I’m doing the same and I’ll let you know how I get on!

Sloe and pear Cheese

1.2kg (3lb) pears
500ml (half pint) water
Sugar
900g (2lbs) sloes

Method

Wash the fruit and cut up the pears (or apples if using). Stew with the water for as long as it takes to get them all mushy adding the sloes right at the end.

Push through a sieve and then weigh the resulting puree.  You’ll need the same weight in sugar as you get puree (if you get 500g then add 500g of sugar).  When you have worked out your mush/sugar ratio stir it in over a low heat until fully dissolved.

Bring to the boil then simmer for about 1 hour or until the mixture is thick, it will need to be stirred a fair bit. Pour into sterilized jars and seal.

Roger suggests that this goes well with cold meat and game and I quite agree!

 

Andy Hamilton

Brewer, forager, broadcaster, spaceman occasional liar

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7 Responses

  1. September 13, 2012

    RT @AndyRHamilton: Two sloe recipes that don’t involve gin for http://t.co/pB86CyVL … I aim to please!

  2. September 13, 2012

    RT @AndyRHamilton: Japanese style salted sloes anyone? http://t.co/pB86CyVL

  3. September 13, 2012

    RT @AndyRHamilton: 2 Sloe reicpes and not an ounce of gin http://t.co/pB86CyVL #GoSloe

  4. September 13, 2012

    @LaTambourine did you see this earlier? A couple of ideas for you, frozen ones (thawed) should work. http://t.co/pB86CyVL

  5. October 11, 2012

    @earthatwork Here’s a couple of ideas Vivienne – http://t.co/pB86CyVL

  6. October 14, 2012

    […] pints gin 340g/12oz Fairtrade Sugar 500g/1lb sloes 1 vanilla pod […]

  7. September 10, 2014

    […] Try: Salted sloes […]

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