Plums And Madeira Over Ice Cream With Cookies

Recipe Ingredients

		Cookies
2		Unsalted butter - softened
9 tablespoons	135ml	Sugar
1 1/2 teaspoons	7.5ml	Vanilla
1/2 teaspoon	2.5ml	Ground cinnamon
1 teaspoon	5ml	Grated lemon zest
2 cups	125g / 4.4oz	Flour
1/4 cup	27g / 1oz	Melted chocolate - mixed with
1/2 teaspoon	2.5ml	Melted shortening
		Plums
2 tablespoons	30ml	Unsalted butter
1/2 cup	99g / 3.5oz	Sugar
6		Fresh plums - quartered
		Juice from 1 lemon
1 tablespoon	15ml	Grated lemon zest
1/2 cup	118ml	Madeira
2		Vanilla bean ice cream
		Fresh mint sprigs
		Powdered sugar - in a shaker

Recipe Instructions

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 scrape 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 to 3 minutes. Flame the Madeira. Reduce 1 to 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.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2308 broadcast 02-28-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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