Candied Ginger And Brandied Plum Sundaes
Published July 20, 1999
- Total Time
- 10 minutes
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Ingredients
1 ½ tablespoons unsalted butter
3 tablespoons sugar
1 pound tart red or purple plums, pitted and thickly sliced
3 tablespoons brandy
3 tablespoons chopped candied ginger
1 pint vanilla ice cream
Nutritional analysis per serving (4 servings)
47 grams carbs; 40 milligrams cholesterol; 321 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 12 grams fat; 2 grams fiber; 64 milligrams sodium; 3 grams protein; 43 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In medium skillet over medium heat, melt butter with sugar, stirring until smooth. Add plums and brandy, reduce heat to medium-low. Simmer, uncovered, stirring until plums are soft but not mushy and juices form a light syrup, about 5 minutes. Stir in ginger; simmer 30 seconds. Cool slightly.
- Step 2
Divide ice cream among 4 shallow dessert dishes or goblets. Spoon warm plums and sauce over top. Serve immediately.
Private Notes