"A very good base recipe for so many ideas. I decided to substitute the plums with strawberries. I let my strawberries form a syrup, but because of the moisture that they hold, I decided to reserve the syrup and just use the berry meat in the cornbread. I used the syrup along with the juice of a lemon and about 1/4 cup of raspberry concentrate to make a reduction to drizzle over the icecream and cornbread.

This is a very easy dessert to make and there are so many possibilities with it. As always Chef Anne makes restaurant food doable for us simpleton home cooks.