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Desserts |
Delicious when you have top-quality summer plums.
1.5 lbs ripe black plums (about 5)
2 TB freshly squeezed lemon juice
1/2c granulated sugar
2 TB Kirsch
Pit the plums and chop coarsely - do not peel. Put in a saucepan with the lemon juice and 1/4c water and simmer, stirring occasionally, for 10-15 min. Meanwhile put the sugar and 3/4c water in a small saucepan and heat until all the sugar is dissolved. Add the Kirsch and cool. Combine the plum mixture and the sugar/Kirsch syrup in a blender and process until smooth. Strain thru a sieve into a bowl and chill. Process in an ice-cream maker.
See below for another pear recipe
4 ripe but firm pears
4 TB butter
1/4c sugar
1/4c Calvados (apple brandy)
Peel, half, and core the pears. Melt half the butter in a nonstick skillet. When hot add the pears, flat side down. Sprinkle with half the sugar. Cook over medium to medium-high heat until starting to brown. Turn and sprinkle with remaining sugar. Continue cooking and turning until lightly browned all over. Add brandy and remaining butter. Cook, shaking, until brandy reduces to a sauce. Serve warm with vanilla ice cream or creme fraiche.
Poached pears
4 not-quite-ripe pears
3 TB unsalted butter
3 TB sugar
1 tsp cinnamon
1/2c Marsala
Peel, core, and quarter the pears. Melt the butter in a non-stick saute pan and when the foam has subsided add the pears. Cook for about 10 min over medium heat, stirring and turning once in a while, until the pears are partially browned. Add the sugar and cinnamon and stir to mix. Add the Marsala and simmer for a few minutes, stirring, until the wine has reduced to a syrupy glaze.