Agriculture Reference
In-Depth Information
Pit and chop the plums; you should have about 4 cups. Place them in a large bowl with the
sugar. Stir to combine. Set aside for 30 minutes to macerate, stirring occasionally.
Crush the peppercorns and allspice with a heavy pan or with 1 or 2 pulses in a spice
grinder. Leave in large pieces so they can be strained out later. Bring the spice mixture,
cream, milk and salt to a simmer in a small saucepan. As soon as bubbles appear around
the edge and a skin forms on top, remove the pan from the heat and cover. Set aside for 30
minutes to steep.
Place the fruit in a blender and strain the cream mixture over the top, discarding the spices.
Puree until smooth. The mixture will be slightly thinner than a milk shake. Pour into a
bowl and refrigerate for 30 minutes.
Freeze in an ice-cream machine according to the manufacturer's instructions until the mix-
ture has the texture of soft-serve ice cream. Spoon it into a container, cover and place in
the freezer for 1 hour. Serve immediately. (If the ice cream is left in the freezer overnight,
it may become icy. Allow it to warm slightly outside the freezer before serving.)
Cornmeal Buckle with Plums
A buckle is an old-fashioned American dessert that is somewhere between a crisp
and a cake.
8 SERVINGS
Topping
