Sauteed Plums with Citrus Dumplings
This dessert fully satisfying, yet low in fat.
- Servings: 8
Source: Martha Stewart Living, September 1996
- 1 lemon
- 7 large plums (2 pounds)
- 7 tablespoons sugar
- 3 tablespoons kirsch (Triple Sec can be used if you prefer)
- 1 cup all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon lime zest
- 2 tablespoons heavy cream
- 1/2 cup buttermilk
Grate zest and squeeze juice from lemon; set both aside. Cut plums in half and discard pits. Quarter each half lengthwise and place in a round 12-by-2-inch casserole or saute pan. Sprinkle plums with 4 tablespoons sugar and drizzle with lemon juice, kirsch, and 3 tablespoons water.
Place over high heat and bring to a boil. Reduce heat to medium low and simmer until the plums begin to break down, about 15 minutes, depending on ripeness.
Meanwhile, sift together the flour, remaining 3 tablespoons sugar, baking powder, baking soda, and salt. Whisk in lemon and lime zests. Stir in the cream and buttermilk until just combined.
Drop batter by heaping tablespoonsful over plums; there should be enough to make eight dumplings. Cover casserole (if casserole does not have a cover, use foil), reduce heat to low, and simmer until the dumplings are doubled in size and cooked through, about 20 minutes. Remove from heat, uncover, and let cool on a wire rack for about 15 minutes. Serve warm.