Simple but elegant, this dessert makes a refreshing finale to dinner on a hot summer evening.
Cooks' note:
Plums can macerate, covered and chilled, up to 1 day.
Recipe information
Total Time
2 1/4 hr
Yield
Makes 6 dessert servings
Ingredients
1 1/4 lb firm-ripe black or red plums (about 4), halved lengthwise and pitted
2/3 cup sugar
2/3 cup water
1 (3-inch-long) fresh rosemary sprig
2 tablespoons slivovitz (plum brandy) or grappa
Special Equipment
an adjustable-blade slicer
Preparation
Step 1
Put slicer in a 13- by 9-inch shallow baking dish. Starting with cut side down, slice each plum into near-paper-thin rounds.
Step 2
Bring sugar, water, and rosemary to a boil in a small saucepan over moderately high heat, stirring until sugar is dissolved. Remove from heat and stir in slivovitz, then pour hot syrup over plums. Let macerate at room temperature, gently stirring occasionally, until plums are translucent and softened, about 2 hours.
Step 3
Divide plums among 6 plates, overlapping slices slightly, then drizzle with some syrup.
