Recipe - Plums In Plum Wine With Rosemary

1 cup Sugar
One half cup Water
1 teaspoon Finely minced fresh ginger
2 pound Fresh plums, halved and
pitted
3 tablespoon Vodka
1 teaspoon Vanilla
1 teaspoon Almond extract

I'm not making this one up either it's from the San Antonio cookbook,
Flavors.

In a large saucepan, combine, sugar, water, and ginger and bring to a boil.
Lower heat and simmer 10 minutes, stirring occasionally until sugar is
completely dissolved. Add plums to syrup and cook 610 minutes, or until
plums are tender but firm. Remove with a slotted spoon to a heatresistant
serving dish. Boil down sugar syrup until slightly reduced, pour over
plums, and cool to room temperature. When ready to serve, put vodka,
vanilla, and almond extract in a saucepan, bring almost to a simmer, and
ignite. Pour over plums and run for your life, oops, I mean, "and serve".
Good with a dollop of whipped cream. Serves 68. Posted to FOODWINE Digest
27 Jun 97 by Lyn Belisle belisle@TENET.EDU on Jun 28, 1997