| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 1/2 |
c |
Water |
| 1 |
ts |
Finely diced fresh ginger |
| 2 |
lb |
Fresh plums, halved and pitted |
| 3 |
tb |
Vodka |
| 1 |
ts |
Vanilla |
| 1 |
ts |
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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