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By THKRKSA RKYNOLDS
Ra|»|»ahann«M'k Vw-. Staff ^ ril«*r
Now is the time to use up local fruits before the apples appear on the scene in huge quantites. Plums, late peaches, and grapes are still around. Turn them into something good for tonight's dessert, or something canned or frozen to treasure until winter.
Late-Summer Fruit
Salad with Orange
Caramel Syrup
Plums, peaches or both to make six cups.
V* cup sugar
1 tablespoon water
Vi cup strained fresh orange juice
*/« teaspoon ground cardamom
small pinch fresh ground white pepper.
Wash and trim fuit, cut. if necessary, into bile-size pieces. Place fruit in large bowl; reserve.
Place sugar and water in small heavy skillet, stir with wooden spoon until combined. Heat over mediumhigh heat stirring and shaking pan occasionally, until sugar mixture is a dark golden brown, about 8 minutes. Remove from heat, stir in organge juice, cardamom, and pepper with care, to prevent mixture from spattering. Return syrup to low heat; stir until smooth. Remove from heat; let cool slightly.
Drizzle slightly cooled syrup over fruit in bowl, tossing until fruit is coated. Let stand at room temperature until serving time.
Plum Good
Lemon Mold
1 pacakge (6 ounces) lemon flavor gelatin
2 cups boiling water
1 'A cups cold water
2 tablespoons sherry
V* cup seedless grapes
3 medium plums, sliced thin (1 */z cups)
Whipped cream or mayonnaise (optional)
Grape clusters and mint leaves for garnish (optional)
In large bowl dissolve gelatin in boiling water. Stir in cold water and sherry; mix well. Pour about V* cup
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