Wash, peel and pit the plums. Place in a nonreactive pot with the salt, lemon juice and liqueur. Cook until soft, stirring often so that the plums do not scorch. Cool, purée, combine with simple syrup and freeze.
- 2-1/2 pounds Italian prune plums
- Pinch of salt
- 1 tablespoon lemon juice
- 2 tablespoons sweet muscat wine
- 3/4 cup simple syrup
YIELD: 1-1/2 quarts, about 12 servings
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search this siteChuck Taggart email chuck (at) gumbopages (dot) com