Sprinkle the meat and vegetables with flour, and mix well. Pour in the hot broth, add dried plums, salt, pepper, and rosemary. Cover the pot and simmer on low heat for about 1.5 hours or until the ...

Thread the meat onto 6 long metal skewers ... until cooked through. For the sour cream dip, mix all of the ingredients together in a bowl. For the plum sauce, cover the plums with water and ...

their sweet-sour fruitiness is perfect with cold meats, terrines and pâtés and pork chops. I’ve kept them for a good six months in the past. Once you’ve made the plums, all you have to do on ...