This naturally sweet and savory rosemary plum coulis recipe is a delicious sauce to serve over pork, chicken, fish, and vegetables.

Coulis is simply a vegetable or fruit sauce that is pureed and traditionally strained (although this step is skipped in this recipe).

White bowl of plum coulis sauce with a fresh sprig of rosemary on it. Napkin and spoon on the side. — *This coulis was pureed in a blender with the plum skin taken off. It had a light purple/amber interior flesh.*

What To Serve With Rosemary Plum Coulis

Try fresh rosemary plum coulis sauce with Pork Tenderloin, pork chops, ribs, pork belly, chicken, or beef.

You can eat plum coulis warm or cold and it is also amazing chilled over ice cream too - super versatile plum sauce recipe!

Vibrant red/purple plum coulis (smooth fruit puree) in a white bowl. — *This coulis was blended in a food processor with the plum skin still on. It also had a deeper red interior than the plum coulis above.*

What Types of Plums For Coulis Recipe

There are all different varieties of plums and your coulis color will vary on the plum type you use.

Try to pick a dark red to black skin with a red/purple flesh inside. Ask the produce person if you're not sure. Having said that, the produce person may not know either.

To be clear, the color doesn't matter as much as the ripeness or sweetness. A richer dark color is just my psychological preference, but the video instructional shows a light red to amber plum. Thus making a lighter colored sauce.

Ingredients on a wood cutting board with a chefs knife: 3 purple plums, a sprig of fresh rosemary, a jar of honey, a wood bowl of salt. — *Darker skinned plums generally have darker fruit. Pick darker plums for a deeper richer plum color.*

Variations For Making Plum Coulis

If the plums are not ripe enough, you may need to add a touch more Agave, Honey, or sugar to the plum coulis recipe.

Don't have white wine? Add a touch of balsamic or white vinegar instead.

Don’t want to peel the plums? Don’t do it then! The plum coulis may have a different taste and texture but it will still be great!

Plus, coulis is generally strained so the peel can be strained out later if desired. I skip the traditional straining method and opt for peeling the plums.

Blend plum coulis in a blender for a smoother consistency or blend in a food processor but it will not be as smooth (see images above for the difference).

Plum sauce puree in a stainless steel pan with a blender and jar of honey in the background. — *Add a little more honey or sugar to taste during blending or cooking if the plums are not ripe or sweet enough.*

How Long Is Coulis Good For In The Refrigerator?

This plum coulis recipe is good in the refrigerator for ~ one week in an airtight container.

Plum sauces can be frozen for 3-4 months or longer if you don't mind a little freezer burn.

Things In My Kitchen:

Food Processor – For blending up the plum coulis.
Blender – Blenders usually blend a little finer than food processors.

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Cooked plum sauce in stainless steel pan with a spatula in it. — *Coulis can be served warm or cold. If the plum sauce is thin, reduce it by cooking it for 5-7 minutes on the stovetop. It will thicken as it cooks and as it cools.*

Fresh Rosemary Plum Coulis

White bowl of plum coulis sauce with a fresh sprig of rosemary on it. Napkin and spoon on the side. Close up.

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EatSimpleFood.com

This naturally sweet and savory rosemary plum coulis recipe is a delicious sauce to serve over pork, chicken, fish, and vegetables.

Author: beckie
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6
Category: Condiment
Method: Stovetop
Cuisine: French
Diet: Gluten Free

Ingredients

3 medium plums, pitted and peeled
¼ teaspoon salt
2 tablespoon white wine (or vinegar)
2 teaspoon agave or honey (omit if your plums are sweet)
2 teaspoon fresh rosemary, chopped

Instructions

Add all ingredients to a food processor or blender and blend it up! Coulis can be served warm or cold. If heating:
Bring a small pan to medium high heat and add coulis.
Bring to a boil, reduce heat, and simmer uncovered ~ 5-7 minutes or until thick. Stir occasionally so the sugars don't burn.
Check out this recipe for Pork with Plum Coulis. Happy coulis eating! Beckie

Notes

You can eat this chilled over ice cream - very versatile!
Don’t want to peel the plum? Don’t do it then! The coulis may have a different taste and texture but it will still be great!