Red Plums and Figs with Brandy Cinnamon Reduction
Makes 6 cups
- 1 cup brandy
- 1/4 cup granulated sugar
- Pinch table salt
- 1 cinnamon stick (3 inches)
- 1 tablespoon finely grated lemon zest
- 1 tablespoon lemon juice
- 4 red plums (about 1 1/4 pounds), pitted and cut into 1/2-inch-thick wedges (about 4 cups)
- 12 fresh black mission figs (about 12 ounces), quartered lengthwise (about 2 cups)
Simmer the 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 the heat, add the cinnamon and lemon zest and juice; steep 1 minute, and strain. Combine the plums and figs in a medium bowl; pour the warm dressing over the fruit and toss to combine. Serve immediately at room temperature or cover with plastic wrap, refrigerate up to 4 hours and serve chilled.
Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
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