Plums Poached In Earl Grey Tea Recipes

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PLUMS POACHED IN EARL GREY TEA



Plums Poached in Earl Grey Tea image

Or as the French say, "Prunes Pochees au The Earl Grey." Submitted for the 'Zaar World Tour 2005. These sound good!

Provided by Pot Scrubber

Categories     Dessert

Time 30m

Yield 2 serving(s)

Number Of Ingredients 5

6 plums (if small leave them whole, cut larger plums in half and remove the pit)
6 cups water
2 earl grey tea bags
3/4 cup superfine sugar
1 lemon, juice of

Steps:

  • Pour the 6 cups of water into a large saucepan and bring it to a rolling boil. Remove from heat.
  • Add the tea bags, cover and steep for 10 minutes.
  • Remove the tea bags, place the pan back over high heat and bring back to a boil.
  • Stir in sugar and lemon juice. Stir until the sugar is dissolved.
  • Reduce the heat to medium low. The liquid should just be simmering, add the plums and poach until tender. The amount of time will vary from 1 minute to longer depending on the size and ripeness of the fruit.
  • Remove the plums from the liquid and set aside to cool.
  • Continue to simmer the liquid until it is the consistency of a light syrup.
  • To serve:.
  • Place the plums into small dessert bowls and ladle some of the poaching liquid.

Nutrition Facts : Calories 387.2, Fat 0.6, Sodium 14.5, Carbohydrate 99.6, Fiber 2.9, Sugar 95.1, Protein 1.5

POACHED PLUMS



Poached Plums image

Plums poached briefly in aromatic Earl Grey tea slip right out of their purple skins to reveal the golden flesh beneath. We used Freedom plums, but any variety can be poached for a simple summery dessert.

Provided by Martha Stewart

Number Of Ingredients 4

2 Earl Grey tea bags
3/4 cup sugar
Juice of 1 lemon
6 plums

Steps:

  • Bring 6 cups of water to a boil in a large nonreactive saucepan. Add tea bags, remove from heat, cover, and steep for about 10 minutes. Remove tea bags and bring back to a boil. Add sugar and lemon juice and stir until sugar is dissolved, about 2 minutes.
  • Reduce heat to medium low so that liquid is barely simmering. Add plums and poach until tender, 30 seconds to 1 minute. (If plums are not very ripe, this will take longer.) Remove plums from liquid and let cool. Reduce poaching liquid to the consistency of light syrup. For an elegant presentation, pull plum skin back from fruit, leaving it attached at the stem end (this doesn't work on all plum varieties). Serve plums with some of the poaching liquid.

TEA-POACHED PLUMS



Tea-Poached Plums image

Scoring the plums helps the poaching liquid infuse the fruit all the way to the pit.

Provided by Rebecca Jurkevich

Yield Makes 1 quart

Number Of Ingredients 6

1 1/2 pounds small plums (15-20), preferably Italian
3 bags strong black tea
3/4 cup sugar
6 whole cardamom pods, lightly crushed
1 whole star anise pod
1 vanilla bean, halved lengthwise

Steps:

  • Using a paring knife, score plums all the way around, starting and ending at stem end and cutting just through the skin (you want to keep plums intact).
  • Bring 2 cups water to a boil in a medium saucepan. Remove from heat, add tea bags, and let steep about 5 minutes; discard tea bags. Add sugar and bring mixture to a boil, stirring to dissolve sugar. Reduce heat, add plums, cardamom, and star anise; scrape in vanilla seeds and add pod. Simmer until plums are just tender, 15-20 minutes. Remove from heat and let plums cool in poaching liquid.
  • Discard vanilla pod, cardamom, and star anise. Halve plums, remove pits, and return to poaching liquid.
  • DO AHEAD: Plums can be poached 2 days ahead. Cover and chill. Bring to room temperature before serving.

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