Bourbon-Soaked Plums – a delicious recipe with lemon, brown sugar, butter, ground cinnamon, bourbon, vanilla bean. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Using a vegetable peeler, remove thin layer of peel from lemon, leaving white pith intact. Halve lemon crosswise, and squeeze juice to equal 2 Tbsp. Place lemon juice, lemon peels, brown sugar, next 2 ingredients, and 2 Tbsp. water in a large skillet, and bring to a simmer over medium heat, stirring occasionally. Remove skillet from heat; stir in bourbon and vanilla bean.
2
Return skillet to heat, and add plums, cut sides down. Cook, basting with pan sauce, 3 to 4 minutes or until plums are just tender and lightly caramelized. Remove skillet from heat; discard vanilla bean and lemon peels. Cool 5 minutes. Serve plums and pan sauce with ice cream.
3
*1 tsp. vanilla extract may be substituted.
147
kcal
Calories
6
g
Fat
18
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 lemon, 1/4 cup firmly packed light brown sugar, 2 tablespoons butter, 1/2 teaspoon ground cinnamon, and more.
Yes, Bourbon-Soaked Plums falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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