Damsons!

21 Oct
by Deanne

Photo of DamsensWhile visiting a PYO orchard during my recent visit to England, I discovered a new-to-me fruit called a damson.  They look like plums but are a tad smaller with a richer color of purple. According to what we read, they are sometimes quite tart. Photo of Damsen Picker Francine Ours must have been at just the right amount of ripeness because we ate more than our fair share.

Photo of a bowl of damsonsWhen we returned to Francine’s flat we looked through her River Cottage Cookbook to figure out what to do with them.

Francine decided to try this recipe from Hugh Fernley-Whittingstall.  It seems it is best to cook them with their skins and stones until the pesky things fall off.  She produced a beautiful rick looking sauce that we ate over lovely vanilla ice cream.

Damson Sauce

4 parts fruit

1 part sugar  (depending on desired sweetness)

Place damsons in a pan with water. (Check out the original recipe for for exact measurements) Bring to a simmer and cook gently, stirring regularly, for 10-15 minutes, until the fruit has collapsed and the stones have come free. Put the fruit in a sieve and rub through with a wooden spoon to remove the stones and skins. It makes a beautiful purple mess.  Don’t sweat the mess, relish it because it will surely create a vivid memory.  You will sweeten the damson purée by stirring in sugar to taste and leave to cool.

Have you heard of damsons?  Do you have any ideas on what to do with them?

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