[Sca-cooks] Round one - Plum Butter

[Susan Fox]

Vitaliano Vincenzi wrote:
> Pardon my naivety, but if the translation calls them "sour cherries",
> why are you using plums? I don't get the connection - which is
> probably my inexperience with period recipes as of yet, but can you
> explain the connection? Thank you.

They are closely related botanically, of the Genus Prunus, and behave 
similarly when cooked.  Evidently the plums were more readily 
available.  [They are for me too -- my parents have plum trees.]  I'd 
love to try this with fresh cherries though, maybe next year.

Selene