| 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 |
tb |
Butter, cut into small pieces |
| 2 |
|
Strips lemon zest |
| 3 |
tb |
Sugar |
| 1 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 4 |
tb |
Sugar |
| 3/4 |
|
Stick butter (6 Tbsp) |
| 1/4 |
c |
Milk |
INSTRUCTIONS
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@PSU.EDU> on Jul 8, 1997
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