Plums With Jubilee Sauce Recipe
Ingredients
| 8 ripe plums, pitted and cut in half | ||
| Kirsch | 1/4 Cup (16 tbs) | |
| Butter | 1 Tablespoon | |
| Sugar | 2 Tablespoon | |
| Cherry | 3/4 Cup (16 tbs) | |
| Cherries | 1/2 Cup (16 tbs), canned | |
| Cornstarch | 1 Teaspoon | |
| Cold water | 2 Tablespoon | |
| Juice 1 orange | ||
Directions
Marinate plums in half of kirsch for 10 minutes.
Drain and reserve marinade; thread plum halves on short wooden skewers.
Heat butter with sugar in frying pan.
Stir constantly and cook 1 minute.
Add cherry juice, cherries and orange juice; mix well.
Add remaining kirsch and marinade; bring to boil.
Set skewers in sauce and cook 2 to 3 minutes over medium heat.
Transfer skewers to dessert dishes and continue cooking sauce 2 to 3 minutes.
Mix cornstarch with water; stir into sauce and cook 1 minute.
Pour over kebabs.
Drain and reserve marinade; thread plum halves on short wooden skewers.
Heat butter with sugar in frying pan.
Stir constantly and cook 1 minute.
Add cherry juice, cherries and orange juice; mix well.
Add remaining kirsch and marinade; bring to boil.
Set skewers in sauce and cook 2 to 3 minutes over medium heat.
Transfer skewers to dessert dishes and continue cooking sauce 2 to 3 minutes.
Mix cornstarch with water; stir into sauce and cook 1 minute.
Pour over kebabs.
Chef
