PLUM SHORTCAKE

Yield: serves 6

Sauce:

• 1-1/2 lb firm plums, pitted and quartered
• 1/2 cup water
• 1/4 cup creme de cassis
• 3 Tbsp butter, cut into small pieces
• 2 strips lemon zest
• 3 Tbsp sugar

Simmer the water, sugar, casses and zest in a pan over medium heat for 5 minutes. Add plums and cook til tender, about 4 minutes. Remove from heat, discard zest and add butter. Stir til butter melts.
Use this to top shortcake in the following recipe.
Best served warm with heavy cream whipped with 1 teasp cassis or almond extract and 1 Tbsp sugar.

SHORTCAKE

• 1 cup flour
• 2 teasp baking powder
• 1/4 teasp salt
• 4 Tbsp sugar
• 3/4 stick butter (6 Tbsp)
• 1/4 cup milk

Mix together dry ingredients. Cut in butter; either incorporate with pastry cutter, forks or your fingers til mixture resembles coarse meal. Stir in milk. Push into pie plate or 8-inch cake pan. Bake 15 minutes in preheated 400 degree F oven.

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