Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Ingredients[]
- 1 tablespoon butter
- 1/4 cup Grand Marnier
- 3 tablespoons sugar
- 1 pound plums, pitted and thinly sliced
- 2 tablespoons finely chopped crystalized ginger
- 2 cups orange sherbet
Directions[]
- Melt butter in a nonstick skillet over medium heat.
- Add liqueur, sugar, and plums, stirring until sugar dissolves.
- Reduce heat to medium-low; cook 4 minutes or until plums are tender and liquid is slightly thick, stirring frequently.
- Stir in ginger; simmer 2 minutes.
- Spoon warm plum sauce over sherbet.
- Serve immediately.
Yield: 4 servings (serving size: 1/2 cup sauce and 1/2 cup sherbet)