Yield: 1 Servings
|1 teaspoon||Finely diced fresh ginger|
|2 pounds||Fresh plums, halved and pitted|
|1 teaspoon||Almond extract|
I'm not making this one up either -- it's from the San Antonio cookbook, Flavors.
In a large saucepan, combine, sugar, water, and ginger and bring to a boil.
Lower heat and simmer 10 minutes, stirring occasionally until sugar is completely dissolved. Add plums to syrup and cook 6-10 minutes, or until plums are tender but firm. Remove with a slotted spoon to a heat-resistant serving dish. Boil down sugar syrup until slightly reduced, pour over plums, and cool to room temperature. When ready to serve, put vodka, vanilla, and almond extract in a saucepan, bring almost to a simmer, and ignite. Pour over plums and run for your life, oops, I mean, "and serve".
Good with a dollop of whipped cream. Serves 6-8. Posted to FOODWINE Digest 27 Jun 97 by Lyn Belisle <belisle@...> on Jun 28, 1997