Carmelized Plum Sauce with Grand Marnier Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 14 - Plums, pitted and cut into 6-8 wedges each
  • 2/3 cups - Sugar
  • 1 tablespoons - Lemon Zest, finely grated
  • 1 tablespoons - Orange Zest, finely grated
  • 1 tablespoons - Frozen Orange Juice Concentrate, thawed
  • 1 tablespoons - Freshly Squeezed Lemon Juice
  • pinchs - Salt
  • 3 tablespoons - Grand Marnier
  • Directions:

    1. In a large saucepan, cook plum wedges with sugar, zests, orange-juice concentrate, lemon juice and salt over medium heat until fruit is very soft but not falling apart, 5-10 minutes.

    2. Add Grand Marnier to taste. Serve over vanilla ice cream, frozen yogurt, custard or panna cotta. If not using right away, cool, transfer to a large jar, cover and refrigerate until ready to use. Sauce will keep for up to two weeks. Warm slightly to serve.

    Brief Description

    Intended to top vanilla ice cream, or over shortcake or toasted scones

    Main Ingredient:


    Category:  Desserts

    Cuisine:  American

    Prep Time: 20 min


    WSJ Off Duty, 9/1/2012, by Gail Monaghan

    Posted By:


    Posted On:

    September 1, 2012

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