This Plum Dessert is a GREAT dessert for a summer evening!
Six - 6 oz. Ramekins, or other similarly shaped vessels for cooking
Two baking sheets
4 to 5 pounds Plums, pitted, skinned and chopped
¾ to 1 cup Sugar
2 tablespoons Lemon Juice
12 slices of Brioche Bread
2 tablespoons of Southern Comfort liqueur
Fresh Mint leaf
No cooking is required for this recipe, but it is important to make it in advance to cool it overnight in the refrigerator.
Heat the plums and sugar in a large saucepan over medium heat. Stir occasionally until the sugar has dissolved, and the plums start to release their juices. This may take 5 to 10 minutes. Then, take it off the heat and add the lemon juice and the liqueur. Let it cool to room temperature. While the plum mixture is cooling, use a glass, or a round cookie cutter to cut the bread slices down to a size that is slightly smaller than the serving ramekins. Spray the six – 6 ounce ramekins with a vegetable spray. Place about ¼ cup of the plum mixture (strained) in the bottom of each ramekin. Soak 6 of the bread rounds individually in the plum juice for a few seconds, and then them place on top of the plum mixture in each ramekin. Equally divide the plum mixture – strained -- into each of the ramekins, and then again soak the remaining 6 pieces of bread in the plum juice and place on the top of the ramekins. Place the ramekins on a baking sheet, and then cover them with plastic wrap. Press down slightly on the top of each ramekin. Place another baking sheet on top of the plastic wrapped ramekins and place at least 5 heavy cans on top of the baking sheet to provide weight. Place this in the refrigerator and cool overnight.
Take the cans and baking sheet off, and unwrap the plastic wrap. Take a knife around the perimeter of the ramekins and gently turn the plum dessert into 6 serving dishes. Drizzle any left-over plum juice over the top. Serve with ice cream, sorbet, or whipped cream, and/or garnish with the fresh mint leaf.