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Ruth Chipps
Rated 5.0 stars by 1 users
Dessert
American
4
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
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
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