Red Plums and Figs with Brandy-Cinnamon Reduction

Name: Red Plums and Figs with Brandy-Cinnamon Reduction
Yield: Makes 6 cups
Ingredients: 1 cup, brandy; 1/4 cup, granulated sugar; Pinch, table salt; 1 , cinnamon stick (3-inches); 1 tablespoon, grated lemon zest; 1 tablespoon, lemon juice; 4 , red plums (about 1 1/4 pounds), pitted and cut into 1/2-inch-thick wedges (about 4 cups); 12 , fresh black mission figs (about 12 ounces), quartered lengthwise (about 2 cups)

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Appears in Cook's Illustrated July/August 2001, America's Test Kitchen TV

Desserts or Baked Goods

Fruit

Fruit Desserts

Good fruit salads shouldn't taste like sugary desserts. We found that sweet-tart dressings brighten flavors rather than cloaking them.

SERVESMakes 6 cups

TIME35 minutes

WHY THIS RECIPE WORKS

For the best summer fruit salad recipe, we dressed our fruit with a gastrique, a sauce made by means of a quick acid-sugar reduction, to create complex layers of flavor along with dazzling color and sheen.

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