Plums in Ruby Syrup
Source of Recipe
Internet
List of Ingredients
12 large ripe red plums (about 2-1/2 pounds)
1-1/4 cups good-quality currant jelly
8 ounces mascarpone cheese
Wash plums and cut in half. Remove pits. Place plums in a medium pot and add 1 cup currant jelly and 1 cup water. Bring to a boil, then lower heat. Cook 6 to 8 minutes, until plums are just soft but still retain their shape. Using a slotted spoon, transfer plums to 6 wine glasses.
Raise the heat under the pot to high and cook liquid until reduced to 3/4 cup. Spoon reduced liquid over plums. Let cook up to 20 minutes.
Place mascarpone in bowl of an electric mixer and whip until mascarpone looks like thick whipped cream. Dollop mascarpone over plums and, using a small melon baller, scoop out 6 little rounds of currant jelly and place on top to resemble cherries.
Yields 6 servings.
Recipe
|
|
member logon
