This sweet and tart dessert is a healthful way to enjoy the season. Inspired by the classic Cherries Jubilee recipe, this variation incorporates both fresh and dried plums.
1 lb Fresh plums (can substitute peaches and/or grapes)
2 Tbsp. Butter
2 Tbsp. Brown sugar
2 Tbsp. Honey
¼ C. Orange juice
¼ C. Brandy or orange liquor (optional)
¼ C. Dried plums, fine chopped
1 Tbsp. Sliced almonds or walnuts (optional)
2 Tbsp. Granola
Ricotta honey cream: Stir together 1c. part skim ricotta, ¼ c honey and ½ t. vanilla
CopperBond 11" Skillet
Products to Use
Cut fruit and remove pits. Cut into slices
Melt butter, stir in brown sugar and honey until hot
Add sliced plums and cook about 4 minutes.
Add orange juice and optional brandy or liquor. Note: Be careful, as liquor will become a flambe if cooking on a gas range and pan is tilted. You can also ignite the liquor by using a hand-held long handled lighter. Stand back from the pan when igniting the flambe and always keep a fire extinguisher nearby in the kitchen.
Cook another 3 minutes until sauce reduces partially. Fruit will stay slightly firm.
Harvest of the Month - Plums