Plums with Jubilee Sauce

By LoriCaputo

Ingredients

• 8 ripe plums, pitted and cut in half
• 1/4 ¼ cup kirsch
• 1 tbs. butter
• 2 tbs. sugar
• 3/4 ¾ cup cherry juice
• 1/2 ½ cup canned cherries
• 1 tsp. cornstarch
• 2 tbs. cold water
• Juice of 1 orange

Preparation

Step 1

Marinate plums in half of the kirsch for 10 minutes; drain and reserve the marinade, thread plum halves on short wooden skewers.

Heat butter with sugar in a frying pan. Stir constantly and cook 1 minute. Add cherry juice, cherries, and orange juice, mixing well. Add the remaining Kirsch and marinade; bring to a boil.

Set skewers in sauce and cook 2 – 3 minutes over medium heat. Transfer skewers to dessert dishes and continue cooking sauce 2 – 3 minutes.

Mix cornstarch with water, stir into sauce and cook 1 minute. Pour over kebabs and serve.