Ruth Chipps, MS, RDN, Host of Harvest of the Month on WEAU-TV 13 (NBC)

Sept. 30, 2020

“Harvest of the Month” on WEAU-TV 13 (NBC) Eau Claire, Wis./Minneapolis, Minn. featured a warm and flavorful plum recipe developed by Registered Dietitian Nutritionist Ruthie Chipps. The brandy-infused Plums Jubilee dessert lit up the day with flames and flavor. Hestan Culinary Cookware (11 in. NanoBond Skillet) was used on the 12 foot Hestan Outdoor Living Suite.

Plums Jubilee

This sweet and tart dessert is a healthful way to enjoy the season. Inspired by the classic Cherries Jubilee recipe, this variation incorporates both fresh and dried plums.

Ingredients (Four Servings):

1 lb Fresh plums (can substitute peaches and/or grapes)
2 Tbsp. Butter
2 Tbsp. Brown sugar
2 Tbsp. Honey
¼ c Orange juice
¼ c. Brandy or orange liquor (optional)
¼ c. Dried plums, fine chopped
1 Tbsp. Sliced almonds or walnuts (optional)
2 Tbsp. Granola
Ricotta honey cream: Stir together 1c. part skim ricotta, ¼ c honey and ½ t. vanilla

Method:

Cut fruit and remove pits. Cut into slices
Melt butter, stir in brown sugar and honey until hot
Add sliced plums and cook about 4 minutes.
Add orange juice and optional brandy or liquor. Note: Be careful, as liquor will become a flambe if cooking on a gas range and pan is tilted. You can also ignite the liquore by using a hand-held long handled lighter. Stand back from the pan when igniting the flambe and always keep a fire extenguisher nearby in the kitchen.
Cook another 3 minutes until sauce reduces partially. Fruit will stay slightly firm.
Serve with a dollop of ricotta honey cream and sprinkle with dried plums, sliced nuts and granola
(Disclosure: Hestan Culinary product was provided for testing of this recipe.)