Candied Ginger And Brandied Plum Sundaes

• 1 1/2 tablespoons unsalted butter
• 3 tablespoons sugar
• 1 pound tart red or purple plums, pitted and thickly sliced
• 3 tablespoons brandy
• 3 tablespoons chopped candied ginger
• 1 pint vanilla ice cream

1. In medium skillet over medium heat, melt butter with sugar, stirring until smooth.
2. Add plums and brandy, reduce heat to medium-low.
3. Simmer, uncovered, stirring until plums are soft but not mushy and juices form a light syrup, about 5 minutes.
4. Stir in ginger; simmer 30 seconds.
5. Cool slightly.
6. Divide ice cream among 4 shallow dessert dishes or goblets.
7. Spoon warm plums and sauce over top.
8. Serve immediately.

unsalted butter, sugar, purple, brandy, candied ginger, vanilla ice cream

Taken from cooking.nytimes.com/recipes/8416 (may not work)