Plums With Jubilee Sauce
|Plums||8 , pitted and cut in half|
|Kirsch||50 Milliliter (1/4 Cup)|
|Butter||15 Milliliter (1 Tablespoon)|
|Sugar||30 Milliliter (2 Tablespoons)|
|Cherry juice||175 Milliliter (3/4 Cup)|
|Canned cherries||125 Milliliter (1/2 Cup)|
|Cornstarch||5 Milliliter (1 Teaspoon)|
|Cold water||30 Milliliter (2 Tablespoons)|
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.