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“Cooking Light July 2011”
READY IN:
10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine water, sugar, and plums in a medium saucepan over medium-high heat; bring to a boil. Cook 5 minutes, stirring occasionally.
  2. Remove from heat; cool completely. Strain syrup through a sieve over a bowl; reserve plums. Stir eau-de-vie or brandy into syrup; chill. Discard plum skins; puree flesh until smooth.
  3. Chill puree. Spoon 2 teaspoons puree into each of 6 flutes; discard remaining puree.
  4. Divide syrup evenly among glasses. Top each serving with 1/3 cup prosecco; stir.

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