Sunday, July 29, 2012

ChezCindy: Warm Plum Dessert Sauce with Ice Cream

I few years back, I was designing an easy entertaining Italian cooking class.  The main entree was chicken picatta, which pairs really well with an Italian Pinot Grigio wine.  I had some left over wine, and decided to make a plum dessert sauce incorporating the wine.  It seemed to me that plums would make a fine dessert for this summer Italian meal.  What I created was a simple sauce of warm plums with Pinot Grigio served over ice cream.  The plums are not super sweet, the wine adds a tangy background, balanced with the creaminess of the ice cream.  The end result is a sophisticated dessert for a summer evening of entertaining.

Warm Plums with Pinot Grigio served over Ice Cream
5-6 Plums, red flesh
2/3 cup sugar
1/2 cup Pinot Grigio wine

Cut the plums into quarters, removing the pits, leaving the skins on.  Place 3 cups of the quartered plums into a large sauce pan.  Add the sugar and the Pinot Grigio.  Stir to combine.  Place on the stove over a medium high flame.  Stirring every 5-7 minutes to break up the plums, for about 25 minutes.  The plums and their juices will thicken, reducing to create a glossy sauce. 

This recipe can also be made without wine, substituting water or apple juice.  Plums can have a golden flesh or deep red in color.  I prefer the red flesh plums simply for their beautiful color.  If you are not sure what color the flesh is, ask the farmer or produce manager to cut one open.

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