Cook the berry purees, sugar, wine, water and spices together until it boils and then skim. Cook the juice until desired thickness (lightly syrupy). Add the plums to the cooking juice and poach. Let set overnight, well covered. GMT RECIPES Prepared by Jacquy Pfeiffer on behalf of Hotel Adolphus on Friday, April 9, 1999 http://www.wfaa.com/gmt/recipe.html MC formatted using MC Buster & NTS by Barb @ PK on 4/12/99 By "Barb @ PK"
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|Serving Size: 1 Serving (1675g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 22 (1%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 56.7mg||2 %|
|Potassium 2209.1mg||58 %|
|Total Carbohydrate 237.4g||70 %|
|Dietary Fiber 20.1g||80 %|
|Sugars, other 217.3g|
|Protein 10.2g||15 %|
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Calories per serving: 1490
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