Plum shortcake

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 \N Strips lemon zest
3 tablespoons Sugar
1 cup Flour
2 teaspoons Baking powder
¼ teaspoon Salt
4 tablespoons Sugar
¾ \N Stick butter (6 Tbsp)
¼ cup Milk



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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