The rich colour of this sauce is stunning, and with its tartness and temperature, it provides a good contrast to vanilla frozen yogurt or ice-cream, or to any plain pudding or cake. A home-made fruit sauce such as this is a good alternative to chocolate, butterscotch or other sweet sauces.
Canned plums can be used instead of fresh. Drain 1 can of plums in syrup, about 565 g, and sieve the fruit. Follow the recipe from step 2, omitting the sugar. * When damsons are in season, use them to make this sauce. You may need to sweeten with additional sugar as damsons are more sour than other plums. * For a hot blackberry sauce, substitute blackberries for the plums and use apple juice instead of orange juice. Blackberries will need only 5 minutes of gentle simmering. * For a very quick fruit sauce, thaw a 500 g bag of frozen summer fruit, sieve the fruit with the juice it yields, and serve hot or cold.
Plums provide dietary fibre, both the insoluble type, which plays a particularly important role in preventing constipation, and soluble fibre, which helps to protect against some forms of cancer. * Plums contain little vitamin C compared to other fruit, but this is made up for here by the orange juice. * Frozen yogurt or ice-cream are good ways of adding calcium to the diet of children and teenagers, who have especially high requirements for this mineral as they grow.