An observation worth pondering over if identified correctly. We, in the course of our life, will come upon many others who, somehow, stay or leave. A transition which lays its own course and leaves a trail which you follow, be astride or leave aside. There are many who have come and gone since the time I have been in this world and looking back they have involuntarily laid down a lesson or presence which was either absorbed or ejected. These acquaintances, friends, family, lovers, colleagues, all in all, play a plum role in our life.
We choose who we want in our life and who we don’t; sometimes it’s the other way round when you may want to be a part in ones life and it doesn’t work out. But in all this, there is one thing worth grasping – no matter what, there is a definite positive spin in the presence of the other for however brief or lengthy period it has been.
I, for one, have learnt that no matter what the ultimate layers reveal for the current people in my life, somehow they are all there for a reason and its all for my good.
I recently started creating recipes professionally for the camera. In the sense, my photographer, a person who shares my passion for food and who inadvertently kicked me around to complete my book (at-least the photography part) and has encouraged me to create and conquer the art of cooking through the camera lens. After a grueling course of advanced photography in Paris, she decided to come back gung-ho with a fresh perspective on what she’d like to shoot. Of course, being subjected to weekly food shoots before the course, and Paris being no newbie to food and all things connected, she had found her forte in shooting food professionally.
A mutual motivational factor got us working weekends and creating masterpieces for the camera. I love her work and it’s turned out to be more of a mutual admiration society especially when two minds run in the same direction. A certain dish I created out of pure love for the color purple and the camera, dished out for you here complete with the recipe and a visual treat of the finale.
4-5 Large Damask Plums (The Californian variety available in stores nowadays)
1 tsp Demerara Sugar
1 tsp White Butter
1½ cup Red Wine (Cabernet Sauvignon)
5 tsp Sugar
1 Star Anise
1” Stick Cinnamon
Pistachios – Peeled and Dry Roasted till fragrant
Wash the plums and slit a cross on the top with a sharp knife, deep enough or till it touches the stone (seed) of the plum. Soak in the wine for about half an hour.
Once soaked well enough remove from wine and place on a tin baking sheet and smear a little butter atop each plum. Sprinkle Demerara sugar on each of the plums and place in the top shelf / rack of the oven. Turn on the grill and grill the plums till the skin withers and the sugar melts and amalgamates with the butter, this should take about 9 minutes.
In a saucepan, pour the wine (in which the plums were soaked) and add the sugar, keep on a low flame to simmer. Add the spices and simmer till the sugar melts. Strain and keep aside.
To serve, place a plum in a plate or saucer and add a few spoons of the red wine sauce over the slits till the sauce oozes from the sides, sprinkle with toasted pistachios and serve with whipped cream, vanilla ice-cream or crème fraiche.
Just like this dish, make sure the people who are currently in “your” life, appreciated for their plum role.