|Greengage plums||29 Ounce (One #2 1/2 Size Can)|
|Candied ginger||2 Tablespoon, julienned|
|Canned purple plums||29 Ounce, drained (One #2 1/2 Size Can)|
|Dairy sour cream||1 Cup (16 tbs)|
Drain greengage plums, reserving syrup.
In saucepan, blend reserved syrup and cornstarch.
Add candied ginger.
Cook and stir till mixture thickens and comes to a boil.
Cool to warm, about 30 minutes.
Arrange all plums in serving bowl.
Pour ginger syrup over.
Serve with sour cream.