Plums And Madeira Over Ice Cream With Chocolate Iced Shor
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Plums And Madeira Over Ice Cream With Chocolate Iced Shor
  Chocolate    Creams  
Last updated 6/12/2012 12:59:34 AM. Recipe ID 22576. Report a problem with this recipe.
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      Title: Plums and madeira over ice cream with chocolate iced shor
      Yield: 4 Servings
 
      2    Sticks unsalted butter,
           Softened
    1/2 c  Plus 1 tablespoon sugar
  1 1/2 ts Vanilla
    1/2 ts Ground cinnamon
      1 ts Grated lemon zest
      2 c  Flour
    1/4 c  Melted chocolate mixed with
    1/2 ts Melted shortening
           Plums:
      2 tb Butter
    1/2 c  Sugar
      6    Fresh plums, quartered
           Juice from 1 lemon
      1 tb Grated lemon zest
    1/2 c  Madeira
      2    Scoops vanilla bean ice
           Cream
           Fresh mint sprigs
           Shaker of powdered sugar
 
  Preheat the oven to 350 degrees. For the cookies: In an electric
  mixer, with a paddle attachment, cream the butter and sugar together.
  Add the vanilla, cinnamon, and lemon zest. With the mixer on medium,
  add the flour, about 1/4 cup at a time. Stop the mixer once or twice
  to scrap down the sides of the bowl. Beat until the dough is smooth
  and forms a ball around the paddle. Line a cookie sheet with
  parchment paper. Roll one tablespoon of the dough into a ball and
  place onto the cookie sheet 1-inch apart. Using your fingers, press
  down onto the balls to flatten it. Bake for 20 minutes or until
  slightly golden around the edges. Drizzle cooled cookies with the
  melted chocolate. For the plums: In a saute pan, heat melt the
  butter. Stir in the sugar to dissolve. Add the plums, lemon juice,
  and zest. Saute the plums until they are completely coated with the
  sugar, about 2-3 minutes. Flame the Madeira. Reduce to 1-2 minutes
  over high heat. Remove from heat. Place the ice cream in an
  over-sized bowl. Pour the plums over the ice cream. Position the
  cookies so they are coming out from the ice cream. Garnish with fresh
  mint and powdered sugar.
  
  Yield: 2 servings
  
 




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Recipe ID 22576 (Apr 03, 2005)

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