Plum Chutney

(*) for 3 jam jars 1. rinse and pit the plums. Remove the peel from the ginger and chop into small cubes, halve the shallots and cut into fine slices. Rinse the orange under hot water, dab dry and grate the peel.

Make a stock with 5 tablespoons of water, balsamic vinegar and port wine with sugar, orange peel and spices. Add the plums and onions and cover and cook for a few minutes until the plums break down. Now gently simmer in an open saucepan over low heat until the chutney has the consistency of jam. Since plums burn easily, the fruit puree should be stirred frequently. 3.

Finally, remove the bay leaf spice, star anise and cinnamon stick from the chutney, season everything with salt and sugar and fill hot into jam jars. Stored in a cool and dark place, the plum chutney will keep for several months and tastes good with roasted meat of rabbit, wild boar, duck or poulard.

The plum chutney tastes particularly fine and refined with fresh goat cheese. To make it, peel and core an apple and cut it into four slices. Cook them in butter until al dente, then put the goat cheese on top, pour a little honey and sprinkle with rosemary needles and grill everything together for a few minutes.

It is also delicious fried chicken liver on a rocket salad, dressed in walnut oil, with a dab of chutney. Or you can spread it on a slice of roast beef, dressed on a

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