Hometown Recipes: Chambord Plums With Sugar Crisped Almonds
By Erin Walgamuth
This has been an extremely busy week for me, wasn’t it just Mother’s Day? We have friends coming to our house for dinner tomorrow night and I definitely don’t have time to prepare for an elaborate meal. So, I have decided that the dessert part of the meal should be very easy. I am going to make Chambord plums with almond crisp and serve it over some decadent French Vanilla ice cream. I can make the almond crisp today and make the plums just before I want to serve dessert. If I have everything prepped ahead of time it will only take about 13 minutes to put it all together…yes!
I typically don’t keep Chambord in the house, but for this delicious dessert I will go to our neighborhood liquor store and buy it in a small bottle. It’s about $4.99 and contains about a ½ cup… yippee, left-overs!!
If you find plums that are not very ripe, you can put them in a paper bag for a few days to ripen a bit faster.
I hope you enjoy the yummy dessert.
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You will need
A cookie sheet for toasting the almonds
Prep time is about 10 minutes
Cook time is about 13 minutes
For the almonds
1 cup of raw sliced almonds
3 tablespoons granulated sugar
2 teaspoons of water
For the plums
3 medium plums halved, seeded and each half cut into 5 slices
2 tablespoons butter
3 tablespoons packed dark brown sugar
¼ cup of Chambord
Pre-heat oven to 350 degrees
In a medium bowl toss almonds with water, and then toss with sugar to coat the almonds. Spread almonds out onto the cookie sheet covered in parchment paper.
Bake in the pre-heated oven for about 10 minutes or until golden brown. Remove from oven and let cool. Store completely cooled almonds in an air-tight container until ready to use.
In the skillet, melt butter with brown sugar over medium-low heat and stir until the butter melts and sugar is dissolved. Add the Chambord, stir to combine and bring to a simmer. Add plums to Chambord mixture and cook about 5 minutes on each side, stirring occasionally. The plums will still be slightly firm.
Put vanilla ice cream in six bowls. Use a slotted spoon to place plums around the ice cream. Use a spoon to drizzle the sauce over the ice cream and plums. Sprinkle the almonds over the top of ice cream and plums and serve.
Erin Walgamuth has been an assistant Food Stylist for television and print for the past 26 years and writes this column using her own recipes. Check out her other creations in our Hometown Recipe section.
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