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Plum Sauce

La Salsa di Prugne
Plums are served both fresh and dried in Italy. Dried plums are often poached in wine. When I want a quick, but fancy dessert, I make this easy sauce and spoon it over lemon sherbet, vanilla ice cream or a plain tea cake. Use red or purple plums or a mix. MAKES ABOUT 1 CUP


2 cups (about 10 plums) peeled, pitted and sliced

2/3 cup sugar

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

Juice of 1 lemon


Place the plums, sugar, and salt in a one quart sauce pan. Place over medium heat and bring to a boil. Lower the heat and cook until the mixture thickens into a sauce. Remove the pan from the heat and stir in the cinnamon and lemon juice.
Serve over vanilla gelato, meringues or as a topping for sweetened ricotta cheese.

This recipe is featured on show 2111 – Exquisite Plums.


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