Yield: serves 6
- 1-1/2 lb firm plums, pitted and quartered
- 1/2 cup water
- 1/4 cup creme de cassis
- 3 Tbsp butter, cut into small pieces
- 2 strips lemon zest
- 3 Tbsp sugar
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.
- 1 cup flour
- 2 teasp baking powder
- 1/4 teasp salt
- 4 Tbsp sugar
- 3/4 stick butter (6 Tbsp)
- 1/4 cup milk
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
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