-
Active Time
15 min
-
Total Time
2 1/4 hr
Simple but elegant, this dessert makes a refreshing finale to dinner on a hot summer evening.
Ingredients
Makes 6 dessert servings
Special Equipment
Step 1
Put slicer in a 13- by 9-inch shallow baking dish. Starting with cut side down, slice each plum into near-paper-thin rounds.
Step 2
Bring sugar, water, and rosemary to a boil in a small saucepan over moderately high heat, stirring until sugar is dissolved. Remove from heat and stir in slivovitz, then pour hot syrup over plums. Let macerate at room temperature, gently stirring occasionally, until plums are translucent and softened, about 2 hours.
Step 3
Divide plums among 6 plates, overlapping slices slightly, then drizzle with some syrup.
Plums can macerate, covered and chilled, up to 1 day.
Leave a Review
Reviews (3)
Back to TopThank you Epicurious! I was looking for a way to use 5 ripe plums that had been languishing in my fridge and did not feel like making a cobbler or baking anything. This recipe sounds weird with the rosemary, but it is excellent, tastes great, and very upscale (at least the taste I took while it was marinating). I didn;t have plum brandy/grappa, but threw in some Kirsch and can't wait to try it tonight!! Thanks again
Georgia411
Atlanta
9/23/2010
to brate
Anonymous
SFRJ
7/24/2007
Very quick and simple -- I just used a standard mandolin to slice the plums but I have to admit they looked lovely. My main issue was trying to serve them, the plums are so soft after two hours (actually, after 10 minutes!) that moving them was difficult. I'd be tempted to slice the plums onto the dessert plates and put the boiling syrup on shortly before serving.
faymar
8/19/2006
