Recipe - Plums And Madeira Over Ice Cream With Chocolate Iced Short D

COOKIES
2 Sticks unsalted butter;
softened
One half cup Plus 1 tablespoon sugar
1 One half teaspoon Vanilla
One half teaspoon Ground cinnamon
1 teaspoon Grated lemon zest
2 cup Flour
One fourth cup Melted chocolate mixed with
One half teaspoon melted
shortening

PLUMS
2 tablespoon Butter
One half cup Sugar
6 Fresh plums; quartered
Juice from 1 lemon
1 tablespoon Grated lemon zest
One half cup Madeira
2 Scoops vanilla bean ice
cream
Fresh mint sprigs
Shaker of powdered sugar

ESSENCE OF EMERIL SHOW#EE2308

Preheat the oven to 350 degrees. For the cookies: In an electric mixer,
with a paddle attachment, cream the butter and sugar together. Add the
vanilla, cinnamon, and lemon zest. With the mixer on medium, add the flour,
about One fourth cup at a time. Stop the mixer once or twice to scrap down the
sides of the bowl. Beat until the dough is smooth and forms a ball around
the paddle. Line a cookie sheet with parchment paper. Roll one tablespoon
of the dough into a ball and place onto the cookie sheet 1inch apart.
Using your fingers, press down onto the balls to flatten it. Bake for 20
minutes or until slightly golden around the edges. Drizzle cooled cookies
with the melted chocolate. For the plums: In a saute pan, heat melt the
butter. Stir in the sugar to dissolve. Add the plums, lemon juice, and
zest. Saute the plums until they are completely coated with the sugar,
about 23 minutes. Flame the Madeira. Reduce to 12 minutes over high heat.
Remove from heat. Place the ice cream in an oversized bowl. Pour the plums
over the ice cream. Position the cookies so they are coming out from the
ice cream. Garnish with fresh mint and powdered sugar.

Yield: 2 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 21, 1998