• 4 each Italian plums, halves or quarters (other stone fruit may be substituted)
  • 3/4 cup brown sugar
  • 2 Tablespoons water
  • 6 Tablespoons butter
  • 2-4 tablespoons brandy

Cut fruit; set aside; blend butter, brown sugar and water in cast iron pan. Place cast iron over coals or outdoor grill until butter melts and starts to  bubble. Add  the plums and stir to cook another 2 minutes, or until no sugar granules appear. Off flame for a moment while you add 2 tablespoons brandy, move back to flame and tilt pan to flambe. In about 30 seconds the flame will go out because it has burned off the alcohol from the brandy.

Remove from flame. It will stay warm in the cast iron until ready to serve. At service, place a slice of the honey corn cake into the service bowl;  add 2 halves or 4 quarters brandied plums (or the equivalent of one whole plum) to the dessert bowl, with lots of the sauce. Add gently whipped cream and blueberry sorbet or semi freddo.

Serve immediately with candied almonds for crunch, see recipe.

Almond Crunch!
 1 cup almonds, raw,
1/2 cup sugar,
salt to taste
Combine nuts and sugar into a shallow sauté pan; cook over high heat stirring constantly to coat/avoid burning the almonds; cook only until sugar dissolves and becomes amber in color; immediately remove to a Silpat or other silicone lined sheet pan; sprinkle with salt while still warm; allow to cool completely before breaking into small bite portions.


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