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Plums And Madeira Over Ice Cream With Chocolate Iced Short Dough Cookies

  • Yield: 2 servings


  • Cookies:
  • 2 sticks unsalted butter, softened
  • 1/2 cup plus 1 tablespoon sugar
  • 1 1/2 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon grated lemon zest
  • 2 cups flour
  • 1/4 cup melted chocolate mixed with 1/2 teaspoon melted shortening
  • Plums
  • 2 tablespoons unsalted butter
  • 1/2 cup sugar
  • 6 fresh plums, quartered
  • Juice from 1 lemon
  • 1 tablespoon grated lemon zest
  • 1/2 cup Madeira
  • 2 scoops vanilla bean ice cream
  • Fresh mint sprigs and a shaker of powdered sugar


  • Preheat the oven to 350 to F. For the cookies: In an electric mixer, with a paddle attachment, cream the butter and sugar together. Add the vanilla, cinnamon, and lemon zest. With the mixer on medium, add the flour, about 1/4 cup at a time. Stop the mixer once or twice to scrap down the sides of the bowl. Beat until the dough is smooth and forms a ball around the paddle. Line a cookie sheet with parchment paper. Roll one tablespoon of the dough into a ball and place onto the cookie sheet 1-inch apart. Using your fingers, press down onto the balls to flatten it. Bake for 20 minutes or until slightly golden around the edges. Drizzle cooled cookies with the melted chocolate. For the plums: In a saute pan, heat melt the butter. Stir in the sugar to dissolve. Add the plums, lemon juice, and zest. Saute the plums until they are completely coated with the sugar, about 2 to 3 minutes. Flame the Madeira. Reduce 1 to 2 minutes over high heat. Remove from heat. Place the ice cream in an over-sized bowl. Pour the plums over the ice cream. Position the cookies so they are coming out from the ice cream. Garnish with fresh mint and powdered sugar.