- Rating:
- Servings:
- 2
- Difficulty:
- Total Time:
- Recipe By:
- Ida Rodriguez
Ingredients
- 3 1/2 pounds Dapple Dandy Plumcots
- 1/4 cup Sugar
- 1 Cinnamon Stick
- 2 teaspoons Organic Lemon juice freshly squeezed
- 6 cups Water
- Sour Cream to taste
Directions
Cut all but one of the pluots in half and remove pits. Cut halves in half again and combine with 6 cups of water, the sugar, and the cinnamon stick in a large nonreactive saucepan.
Bring mixture to a boil, lower heat, and simmer, stirring occasionally, until the pluots are very soft, about 35 minutes. Crush larger pieces of pluot with the back of a wooden spoon. Remove from heat, remove the cinnamon stick, and stir in the lemon juice.
Chill thoroughly. Cut remaining pluot into slices. Serve with soup. Garnish with a dollop of sour cream.
