February 04, 2017
Desserts, Fruit, Plum/Prunes,
Australian, 5 Ingredients Or Less, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Small Batch Cooking, Summer, Stove Top, Fat Free, Gluten-Free, High Fiber, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian more
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"I found this little treasure on the net (Kitchn site) a while back and printed it out for when my plums come into season.
I was so busy preserving when the plums came into season that I forgot about this recipe until it was nearly too late.
I am so glad I finally made this recipe, a few tweaks and this recipe turned out so scrumdiddlyumptious.
Serving were for 2 but I devoured 2 plums with ice-cream, with no guilt at all!
NOTE: I like my plums a little tart, but if you prefer you can add 1/2 tablespoon more of then brown sugar to the syrup."
Wash and dry plums.
Combine the water (and extra water) and brown sugar in a small saucepan with a lid. Bring mix to a boil, stirring to dissolve the sugar and add the lemon zest and vanilla, then set the plums in the bottom of the pan, reduce the heat, cover, and simmer for 10 minutes.
After 10 minutes, remove the lid and continue simmering for about 5 minutes,
Remove plums from liquid and place them in a bowl - then continue to simmer the liquid until it has thickened, turn off the heat to allow liquid to cool.
Allow the plums to cool for about 5 minutes & serve them in individual bowls, topped with vanilla ice cream and drizzled with the sugar syrup.
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