12th Harvest Week <> July 17 - 23, 2000

Okay, time for a little indulgence! Tom says we're getting a glut of plums, and so he thought that maybe 'twas time for a break from the usual veggie recipes. Hope this one fits the bill. I think it sounds sumptuous!

Spiced Plums in Rum
from "A Gourmet's Guide to Herbs & Spices", by Mary Trewby
Serves 4

1 1/3 C dark rum
1 small cinnamon stick
1/2 vanilla bean
3 cloves
1/4 C superfine sugar
12 dark plums

Sabayon Sauce:
3 egg yolks
3 tbsp. superfine sugar
2 tbsp whipping cream

to decorate:
fresh mint sprigs

Place rum, spices and sugar in a small saucepan and simmer over low heat for 20 minutes. Flame to burn off any remaining alcohol. Puncture skin of each plum 6 to 7 times with a sharp skewer or needle. Place them in a bowl and pour rum syrup over them. Chill at least 24 hrs. An hour before serving, remove bowl from fridge and let stand at room temperature. Pour off rum syrup and set aside; discard spices.

To make Sabayon Sauce, put yolks, sugar, cream and 1/4 cup of rum syrup in the top of a double boiler over simmering water. Whisk until light & frothy.

To serve, place 3 plums on each plate & spoon Sabayon Sauce over them. Decorate w/mint sprigs.

Note: The spiced plums can be kept covered in the fridge for several months. They are equally delicious served plain with a little rum syrup as a sauce, or with fresh whipping cream. Or they can be pitted, pureed & used to flavor homemade ice cream.

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