Red Plums and Figs with Brandy-Cinnamon Reduction
By America's Test KitchenPublished on August 22, 2007
Time
35 minutes
Yield
Makes 6 cups
Ingredients
1 cup brandy ¼ cup granulated sugar Pinch table salt 1 cinnamon stick (3-inches)1 tablespoon grated lemon zest 1 tablespoon lemon juice 4 red plums (about 1 ¼ pounds), pitted and cut into ½-inch-thick wedges (about 4 cups)12 fresh black mission figs (about 12 ounces), quartered lengthwise (about 2 cups)
Instructions
- Simmer brandy, sugar, and salt in small, heavy-bottomed nonreactive saucepan over high heat until syrupy, honey-colored, and reduced to 1/4 cup, about 15 minutes. Off heat, add cinnamon and lemon zest and juice; steep 1 minute, and strain. Combine plums and figs in medium bowl; pour warm dressing over fruit and toss to combine. Serve immediately at room temperature or cover with plastic wrap, refrigerate up to 4 hours, and serve chilled.
Time
35 minutesYield
Makes 6 cupsIngredients
1 cup brandy
¼ cup granulated sugar
Pinch table salt
1 cinnamon stick (3-inches)
1 tablespoon grated lemon zest
1 tablespoon lemon juice
4 red plums (about 1 ¼ pounds), pitted and cut into ½-inch-thick wedges (about 4 cups)
12 fresh black mission figs (about 12 ounces), quartered lengthwise (about 2 cups)
Ingredients
1 cup brandy
¼ cup granulated sugar
Pinch table salt
1 cinnamon stick (3-inches)
1 tablespoon grated lemon zest
1 tablespoon lemon juice
4 red plums (about 1 ¼ pounds), pitted and cut into ½-inch-thick wedges (about 4 cups)
12 fresh black mission figs (about 12 ounces), quartered lengthwise (about 2 cups)
Ingredients
1 cup brandy
¼ cup granulated sugar
Pinch table salt
1 cinnamon stick (3-inches)
1 tablespoon grated lemon zest
1 tablespoon lemon juice
4 red plums (about 1 ¼ pounds), pitted and cut into ½-inch-thick wedges (about 4 cups)
12 fresh black mission figs (about 12 ounces), quartered lengthwise (about 2 cups)
Why This Recipe Works
For the best summer fruit salad recipe, we dressed our fruit with a gastrique, a sauce made by means of a quick acid-sugar reduction, to create complex layers of flavor along with dazzling color and sheen.
Instructions
- Simmer brandy, sugar, and salt in small, heavy-bottomed nonreactive saucepan over high heat until syrupy, honey-colored, and reduced to 1/4 cup, about 15 minutes. Off heat, add cinnamon and lemon zest and juice; steep 1 minute, and strain. Combine plums and figs in medium bowl; pour warm dressing over fruit and toss to combine. Serve immediately at room temperature or cover with plastic wrap, refrigerate up to 4 hours, and serve chilled.
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