Artisanal Cheese Plate with Wild Plum Butter
By Chef Nathan Berg
Servings: 2 cups
2 cups wild or cultivated red plums, halved and pitted
2 tablespoons water
1/2 cup sugar
Wisconsin artisan cheeses
Place plums and water in medium saucepan. Cover, bring to boil and simmer at boil until plums are soft, about 10 to 15 minutes. Cool slightly. Place cooked plums in food processor and purée. Return to saucepan. Add sugar to pan and boil mixture over medium high heat for 5 minutes, stirring constantly. Remove from heat and cool butter to room temperature. Refrigerate. Plum butter will keep refrigerated for two weeks.
Serve plum butter with a selection of Wisconsin artisan cheeses such as Saxony, aged gouda, Pleasant Ridge Reserve and blue.