Grand Marnier & Plum Dessert Sauce

Truly a "to die for" fruity dessert sauce combining Grand Marnier, plums and sugar. So easy and so perfect with a bowl of vanilla gelato, dairy free coconut sorbet or ice cream.

I hope you love this sauce as much as I do! It's honestly my new FAVORITE use for extra summer plums.

 Every summer, the neighbor across the street brings us an enormous box of plums! They are so delicious as is, but we struggle to find enough uses for the plums before they start to go bad.

~~~

Until now that is! I hope you love this grand marnier plum dessert sauce as much as I do!  I cooked the remaining plums down into a heavily grand marnier plum fruit sauce that would work fabulously over ice cream but also chicken or pork.

Start by washing and cutting 2 cups of plums. I did not pull the pits out (what a mess that'd be!) Just take kitchen scissors or a sharp knife and cut the plum sections away from the pit.

Put the cut plum sections into a small saucepan and add 1 cup of sugar.

I decided I wanted some of the plum sections even smaller than I initially cut them, just use kitchen scissors if this happens and cut them further right in the pan.

I added 1 T of Grand Marnier, which gave the dessert sauce a grown up sophisticated taste! It took this recipe from very good to wow! Feel free to leave this out if you don't want to add a touch of alcohol or don't have it. You could also experiment and add a different flavor like vanilla or another type of liquor.

Bring to a boil and cook on medium, stirring occasionally, for 8-10 minutes.

I'd suggest tasting a little sauce to check the sweetness level. Some plums are sweeter than others, and mine are slightly more tart than store bought plums.

You know you have a winning recipe when you want to eat bite after bite off a spoon and can't even wait until you pull out the gelato 🙂  As you can see, the sauce has thickened but still has yummy plum bits throughout.

Just like chocolate and raspberries are a perfect match, I discovered that cooked plums and chocolate are too! I used Theo Chocolate cocoa nibs, but could have easily used the mini chocolate chips, milk chocolate chips or chocolate chunks currently in my pantry! Oh my!

~~~

**side note: I went on a Theo Chocolate Factory tour in Seattle, WA this past spring and learned one vital piece of information for those of you (who like me previously) don't like dark chocolate--you're supposed to suck dark chocolate and let it melt on your tongue--you are NOT supposed to bite dark chocolate, especially the bars with the highest cocoa content.

Definitely serve this sauce warm! It brings out the flavor and tastes divine with partially melted vanilla gelato.

This recipe made just enough as one sundae plus three 4 oz jars to freeze for later! Delish!