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Plums With Jubilee Sauce

American.Kitchen's picture
  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)
  Orange juice 1

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.

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