-SAUCE-
1 1/2 lb Firm plums, pitted and
-quartered
1/2 c Water
1/4 c Creme de cassis
3 tb Butter, cut into small
-pieces
2 Strips lemon zest
3 tb Sugar
SHORTCAKE
1 c Flour
2 ts Baking powder
1/4 ts Salt
4 tb Sugar
3/4 Stick butter (6 Tbsp)
1/4 c Milk
Simmer the water, sugar, casses and zest in a pan over medium heat for 5
minutes. Add plums and cook til tender, about 4 minutes. Remove from heat,
discard zest and add butter. Stir til butter melts.
Use this to top shortcake in the following recipe. Best served warm with
heavy cream whipped with 1 teasp cassis or almond extract and 1 Tbsp sugar.
SHORTCAKE: Mix together dry ingredients. Cut in butter; either incorporate
with pastry cutter, forks or your fingers til mixture resembles coarse
meal. Stir in milk. Push into pie plate or 8-inch cake pan. Bake 15 minutes
in preheated 400 degree F oven.
Yields
1 Servings