plum shortcake
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Firm plums, pitted and quartered |
| ½ cup | Water |
| ¼ cup | Creme de cassis |
| 3 tablespoons | Butter, cut into small pieces |
| 2 | Strips lemon zest |
| 3 tablespoons | Sugar |
| 1 cup | Flour |
| 2 teaspoons | Baking powder |
| ¼ teaspoon | Salt |
| 4 tablespoons | Sugar |
| ¾ | Stick butter (6 Tbsp) |
| ¼ cup | Milk |
SAUCE
SHORTCAKE
Simmer the water, sugar, casses and zest in a pan over medium heat for 5 minutes. Add plums and cook til tender, about 4 minutes. Remove from heat, discard zest and add butter. Stir til butter melts.
Use this to top shortcake in the following recipe. Best served warm with heavy cream whipped with 1 teasp cassis or almond extract and 1 Tbsp sugar.
SHORTCAKE: Mix together dry ingredients. Cut in butter; either incorporate with pastry cutter, forks or your fingers til mixture resembles coarse meal. Stir in milk. Push into pie plate or 8-inch cake pan. Bake 15 minutes in preheated 400 degree F oven. Posted to FoodWine Digest by Gretl Collins <gyc1@...> on Jul 8, 1997
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