(ALSATION) PLUMS WITH VINEGAR Lee Morgan

2 lbs. well ripened plums
Prick with a needle and place in a deep dish, close together.

Sprinkle with pinches of cinnamon and cloves.

Make a Syrup of 2 c. sugar and 3/4 c. white wine vinegar. When thick,
pour over plums and let stand for 2 days in cool place.

On third day, drain off the syrup and cook syrup for 30 min.
Pour back on plums.

The following day, put both plums and syrup in saucepan and cook until
plums just open. Spoon out the plums and place in a jar -- letting
the syrup thicken a little more and then pour over the plums in jar.
seal and use as required.

These are superb -—— particularly served with Cheddar cheese or Cream
cheese; or in a fruit salad with Cottage cheese; or with duck. In
Alsace, plums with vinegar are believed to be an aid to the digestion.