There are many varieties of plum and one type or another should be available from late July through to October. Monarch, a large, black cooking plum, in season from mid-September, would be a good choice, or the widely grown Victoria, which comes into the shops a little earlier, could be used instead. And damsons, if you happen to find them, can also be substituted.
SERVES 4
450 g (1 lb) plums
300 ml (1/2 pint) rose wine
salt and pepper
25 g (1 oz) plain wholemeal flour
700 g (1 1/2 lb) pork fillet or tenderloin, trimmed and cubed
25 g (1 oz) butter
1 large onion, skinned and chopped
175 g (6 oz) white cabbage, shredded
30 ml (2 tbsp) natural yogurt
1. Simmer the plums in the wine for 5 minutes, until tender. Strain, reserving the juice. Remove the stones from the plums and puree half in a blender or food processor.
2. Season the flour, then coat the pork cubes.
3. Melt the butter in a large saucepan or flameproof casserole and lightly fry the onion and cabbage for 3 - 4 minutes. Add the meat and fry until brown on all sides.
4. Pour in the reserved plum juice and pureed plums, then simmer, uncovered, for 10 - 15 minutes, until tender.
5. Just before serving add the remaining plums and yogurt and reheat gently.
