Plum shortcake
1 Servings
Ingredients
| Quantity | 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 |
Directions
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