Thursday, August 7, 2008

Brandied Plum Sauce

This is the best time of year for plums. They are plentiful and fresh and everywhere. We love to slice them up and eat them raw, but last night I was searching for a way to enjoy them cooked. This is what we came up with. Joe had it on vanilla ice cream last night, and this morning I tried it on Saturday French Toast (even though it is Thursday). It was truly delicious.

2 fresh black plums
1 tbs water
1 tbs sugar
1-2 tsp brandy

Working carefully over a small saucepan, peel one of the plums, pit it, and quarter it. Leave the skin on the other, pit and quarter it. (Working over the saucepan ensures that you don't lose any of the tasty juice.) Place plum slices into the saucepan. Add water and 1/2 tsp sugar. Bring to a boil, turn down and simmer, uncovered for 10 minutes. Stir occasionally, gently mashing the plum slices with your spoon. The skins in the mixture will give the plum sauce a beautiful red color. After the 10 minutes, fish them out and discard. Add the remaining 1/2 tsp sugar and stir, cooking an additional minute or two. Turn off the heat. Add your brandy, 1/2 tsp at a time, stirring and tasting as you go, until the sauce suits your taste.


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