Instructions: Simmer the water, sugar, casses and zest in a pan over medium heat for 5 minutes. Add plums and cook til tender, about 4 minutes. Remove from heat, discard zest and add butter. Stir til butter melts.

Use this to top shortcake in the following recipe. Best served warm with heavy cream whipped with 1 teasp cassis or almond extract and 1 Tbsp sugar.

SHORTCAKE: Mix together dry ingredients. Cut in butter; either incorporate with pastry cutter, forks or your fingers til mixture resembles coarse meal. Stir in milk. Push into pie plate or 8-inch cake pan. Bake 15 minutes in preheated 400 degree F oven.

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