This sweet and tart dessert is a healthful way to enjoy the season. Inspired by the classic Cherries Jubilee recipe, this variation incorporates both fresh and dried plums.
1 lb Fresh plums (can substitute peaches and/or grapes)
2 Tbsp. Butter
2 Tbsp. Brown sugar
2 Tbsp. Honey
¼ cup Orange juice
¼ cup Brandy or orange liquor (optional)
¼ cup Dried plums, fine chopped
1 Tbsp. Sliced almonds or walnuts (optional)
2 Tbsp. Granola
Ricotta honey cream: Stir together 1 cup part skim ricotta, ¼ cup honey and ½ tsp vanilla
CopperBond 11" Skillet
Products to Use
Cut fruit and remove pits. Cut into slices.
Melt butter, stir in brown sugar and honey until hot.
Add sliced plums and cook about 4 minutes.
Add orange juice and optional brandy or liquor. Note: Be careful, as liquor will become a flambé if cooking on a gas range and pan is tilted. You can also ignite the liquor by using a hand-held long handled lighter. Stand back from the pan when igniting the flamb and always keep a fire extinguisher nearby in the kitchen.
Cook another 3 minutes until sauce reduces partially. Fruit will stay slightly firm.