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This is the plum version of the famous flaming cherries
jubilee. Skip the brandy and flaming step if you prefer;
it will still be great!
| Preparation Time: |
10 minutes |
| Cooking Time: |
10 minutes |
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Serves 4 |
1/2 cup (125 mL)
|
granulated sugar |
| 1 tbsp (15 mL) |
cornstarch |
| 3/4 cup (175 mL) |
cranberry juice |
| 1 tsp (5 mL) |
grated orange rind |
| 1 lb (500 g) |
Ontario Plums, pitted and thickly sliced |
| 1/4 cup (50 mL) |
brandy |
| |
Vanilla ice cream |
In large skillet, combine sugar and cornstarch; stir in
cranberry juice and orange rind. Bring to boil over medium
heat, stirring constantly; cook until thickened. Add plums;
cook until heated through and slightly softened, about 3
minutes. Pour brandy into one side of skillet. Ignite with
long match; swirl pan and let flames die down. Stir sauce
gently. Serve warm or at room temperature over ice cream.
| Nutritional Information: |
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| 1 Serving: |
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|
Protein: |
1 grams |
|
Fat: |
1 grams |
|
Carbohydrates: |
49 grams |
|
Calories:
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209 |
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