| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | c | Sugar |
| 1/2 | c | Water |
| 1 | t | Finely diced fresh ginger |
| 2 | lb | Fresh plums, halved and |
| pitted | ||
| 3 | T | Vodka |
| 1 | t | Vanilla |
| 1 | t | Almond extract |
INSTRUCTIONS
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@TENET.EDU> on Jun 28, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1308
Calories From Fat: 22
Total Fat: 2.6g
Cholesterol: 0mg
Sodium: 6.6mg
Potassium: 1444.8mg
Carbohydrates: 304.4g
Fiber: 12.7g
Sugar: 290.2g
Protein: 6.4g