Plum

The plum is a fruit of fascinating duality: its skin concentrates biting acidity and tannins, while its flesh releases a syrupy sweetness. This tension is the chef's playground. Pectin, massively present just under its epidermis, makes it a formidable natural thickener for coulis. Roasted whole in the oven at 200°C, the internal steam pressure bursts its skin, while its juices mingle with its tannins to form a rich, dark, and complex natural syrup.