Sweet and Spicy Shiro Plum Sauce

Sometimes we cook something and realize it has a personality that matches our own. Sweet and Spicy Shiro Plum Sauce was that way for me: sweet with a definite kick, messy, that something you can't quite put your finger on, and it gets along well with almost anything. And it is yellow and green - very Oregon.

I put this sauce on grilled chicken, dipped a spring role in it, poured some over chèvre and spread on crackers, and topped Haagen-Dazs vanilla bean gelato with it. I'm thinking of putting it on a cheese quesadilla and a peanut butter sandwich too. Seriously - this goes with everything.

This week's CSA Share. The pretty little yellow plums in the bowl are Shiros.

Ingredients:

• 2 cups chopped Shiro plums (don't peel - there is good stuff in there!)
• 1 jalapeño pepper - finely diced (I removed the seeds and most, but not all of the ribs. Do not touch your eyes for the next 24 hours.)
• 1/3 cup sugar
• 2 oz. white wine (I used King Estates Pinot Blanc)
• Fresh thyme - leaves only (I think I used about 1/2 Tbsp - maybe a little more)
• Zest of about 1/4 of a lemon - maybe a little less
• Pinch of salt

Directions:

Combine all the ingredients in a pot over medium-high heat and bring to a boil. Stir until sugar is completely dissolved. Reduce to a low boil/simmer and continue cooking, stirring regularly, for about 20-30 min. until reduced by about a third. Skim any foam that forms. Pour into glass container to cool completely, then refrigerate. Serve on anything and everything. Serve hot or cold or room temperature. 

Sauce over vanilla bean gelato with a mint leaf garnish.

Trust me: in this moment jalapeños and thyme do go with ice cream. I hope you find something that is exactly you - whether it goes with everything or only one special thing or is a one-dish wonder. When you find it, enjoy the moment at your table.