OCR Text |
Show A Tme for Fresj Plums! Ipaii 1 w.-i'm:'Zimsfm Like old-fashioned, fairy-tale princesses, the California plums now coming to market are as good as they are beautiful. beauti-ful. Some 58 varieties of plums most of them the so-called so-called Japanese type extend the fresh plum season from now through mid-August. Large, heart-shaped and of crimson crim-son or golden color, these tempting fruits are not only delicious' de-licious' eaten out of hand, but are good in all kinds of desserts, des-serts, such as this Frosty Fresh' Plum Sundae or Stewed Fresh Plums. i. FROSTY FRESH PLUM SUNDAE 2 cups crushed unpeeled Vz leaspoon pure vanilla ox-fresh ox-fresh plums tract 1 cup sugar or sugar io iaste Vanilla ice cream Vt cup fresh orange juice Chopped nuts or peppermint candy crushed Combine plums, sugar and orange juice in a saucepan. Mix well. Bring to a rapid boil and simmer, uncovered, li to 15 minutes or until sauce has thickened. Cool and stir in vanilla extract. Arrange alternate layers of vanilla ice cream and the Fresh Plum Sauce in parfait glasses beginning be-ginning with ice cream and ending with sauce. YIELD: Approximately 6 servings or Vk cups sauce. STEWED FRESH PLUMS r Vi cup sugar 116 leaspoon salt 1 cup water 1 two-inch cinnamon 1 tablespoon fresh lemon slick . juice 1 pound fresh ripe plums Combine sugar, water, lemon juice and salt in a saucepan. Add cinnamon stick and bring to boiling point, stirring constantly. Meanwhile, cut plums in '"'E, remove pits and place in boiling syrup. Boil until ' , 3 to 5 minutes. Remove from heat and chill. Serve .s uessert or as a meat accompaniment. YIELD: 4 servings. |