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Categories: Desserts, Sauces and condiments

Tart Plum and Raspberry Sauce

Tart Plum and Raspberry Sauce
Kirk McKoy / Los Angeles Times

Plums are typically eaten out of hand, but I especially love them cooked into a tart, fragrant ruby-red medley. Adding only a handful of raspberries to the plums enhances the plums with berry flavor. It's a mix that speaks of ... Read more

Total time: 30 minutes | Serves 10 to 12
Note: This recipe is easily doubled or tripled. Serve the sauce warm over ice cream, puddings, pound cake and shortcake.
  • 2 tablespoons finely grated orange zest
  • 1 cup orange juice
  • 1 cup sugar (or more if plums are very sour)
  • 10 large firm plums, cut into 1/2-inch thick slices, about 7 cups
  • 2 teaspoons dark rum, optional
  • 3 cups raspberries, divided

Step 1Bring the zest, orange juice and sugar to boil in a large saucepan for 2 minutes. Add the plums. Simmer, stirring often, until the plums begin to soften but are not falling apart, 5 to 7 minutes. Transfer to a bowl. Stir in the rum, if using, and half the raspberries. (This can be made two days ahead and refrigerated. Serve warm. Gently reheat until just warm in a microwave oven or on a stovetop.)

Step 2Stir in the remaining raspberries.

Each of 12 servings:
143 calories; 0 sodium; 0 cholesterol; 1 gram fat; 0 saturated fat; 35 grams carbohydrates; 1 gram protein; 3.68 grams fiber.
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