| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Firm plums, pitted and |
| quartered | ||
| 1/2 | c | Water |
| 1/4 | c | Creme de cassis |
| 3 | T | Butter, cut into small |
| pieces | ||
| 2 | Strips lemon zest | |
| 3 | T | Sugar |
| 1 | c | Flour |
| 2 | t | Baking powder |
| 1/4 | t | Salt |
| 4 | T | Sugar |
| 3/4 | Stick butter, 6 Tbsp | |
| 1/4 | c | Milk |
INSTRUCTIONS
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@PSU.EDU> on Jul 8, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 2609
Calories From Fat: 1150
Total Fat: 131g
Cholesterol: 340.5mg
Sodium: 1647.7mg
Potassium: 1343.7mg
Carbohydrates: 353.3g
Fiber: 13.6g
Sugar: 210.2g
Protein: 21.1g