Yield: 1 Servings
|1½ pounds||Firm plums, pitted and quartered|
|¼ cup||Creme de cassis|
|3 tablespoons||Butter, cut into small pieces|
|2||Strips lemon zest|
|2 teaspoons||Baking powder|
|¾||Stick butter (6 Tbsp)|
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