Buckles, Cobblers, Grunts & Slumps

(Page 6 of 6)

September/October 2006
Susan Belsinger 
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Plum Flummery

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I chose Pelargonium, commonly known as ‘Rober’s Lemon Rose’ scented geranium, for this sweet, light dessert. Named the 2006 Herb of the Year by the International Herb Association, scented geraniums make for a lovely flavor combination. Lemon herbs, orange mint or Monarda would all combine well with plums. Flummeries sometimes have spirits in them; replace 3 tablespoons of water with the same amount of a sweet sherry or Madeira. Serve plain, over vanilla ice cream, cake or waffles, or for breakfast with vanilla yogurt.

Serves 6

6 firm, ripe plums, sliced and pitted
6 tablespoons scented geranium sugar
1 tablespoon cornstarch
6 scented geranium leaves
About 1/2 cup water
2 teaspoons lemon juice

In a heavy-bottomed saucepan, combine plums, sugar, cornstarch and herb leaves; toss well. Add water and lemon juice. Place over medium heat. Bring plums to simmer, stir, reduce heat to medium low, and cover. Cook about 12 minutes, stirring occasionally. Add another tablespoon or two of water if liquid cooks down too quickly. Test with tip of knife for doneness. Cook for a few minutes more for softer fruit. Serve warm or at room temperature. Remove cooked leaves, if desired.

E-mail your questions and suggestions for our Comfort Food department to ComfortFood@Grit.com.

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