POACHED PLUMS
Cook a comforting autumn dessert using these gently spiced, poached plums. Or make them the star of the show simply served with cream, custard or ice cream
Provided by Barney Desmazery
Categories Dessert, Dinner, Supper
Time 35m
Number Of Ingredients 4
Steps:
- To prepare the plums: wash and cut them into quarters, then remove the stones.
- Tip the sugar into a pan with 225ml water, the cinnamon and vanilla. Gently heat until the sugar dissolves.
- Slide the fruit into the syrup. Bring the pan to the boil, then let it simmer for 5-10 mins - depending on the ripeness - until the plums are soft. Leave to cool slightly and serve as they are with something creamy.
Nutrition Facts : Calories 239 calories, Fat 1 grams fat, Carbohydrate 63 grams carbohydrates, Sugar 53 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
PLUMS POACHED IN MARSALA
When fresh plums are at their best, try this heavenly recipe. I could eat it every night! Thanks to English food writer, Delia Smith, for the original recipe which I have adapted.
Provided by Kookaburra
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preset oven to 180C (350F).
- Cut plums in half and remove stones.
- Place plums, cut side up, into a rectangular baking dish- corningware, pyrex or similar.
- In a large jug, combine Marsala, vanilla, cinnamon, sugar and lemon rind.
- Mix well then pour this mixture evenly over the plums.
- Bake on the centre shelf of the oven for 40 minutes, turning plums over after 20 minutes.
- Remove from oven and strain liquid into a small saucepan.
- Remove the lemon rind and discard.
- Make a paste with the arrowroot and a little water and add to the juice in the saucepan.
- Place pan over a medium heat and cook, whisking constantly, until it reaches simmering point.
- Simmer sauce for about 5 minutes until it is slightly thickened and glossy- it will thicken more as it cools.
- Pour the liquid back over the plums.
- Serve plums hot or cold with cream or ice-cream.
Nutrition Facts : Calories 305.2, Fat 0.6, Sodium 17, Carbohydrate 54.4, Fiber 3.1, Sugar 47.2, Protein 1.5
PLUMS POACHED IN VANILLA, CINNAMON, ANISE
Steps:
- Cut plums in half and remove the stones. In a sauce pot bring the remaining ingredients to a boil. Add plums and cook quickly until tender. Pour out onto a sheet pan to stop cooking and allow to cool. Serve fruit with a bit of the poaching liquid.
PEARS POACHED IN MARSALA
Provided by Florence Fabricant
Categories weekday, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Peel the pears and scoop out the cores from the bottom with the point of a swivel bladed potato peeler. Immerse the pears in water mixed with two tablespoons of the lemon juice.
- Bring the Marsala to a simmer in a saucepan that will comfortably hold the pears upright. Add the sugar and cinnamon stick. Once the sugar has dissolved stand the pears up in the pan and cook gently until tender, about 15 minutes. Remove the pears from the pan, draining them well.
- Bring the Marsala mixture to a boil and cook rapidly until it is reduced to about three-fourths of a cup and is syrupy. Stir in the remaining lemon juice. Pour the syrup over the pears and cool before serving.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 0 grams, Carbohydrate 62 grams, Fat 0 grams, Fiber 8 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 40 grams
MARSALA-SOUSED PEACHES
This sophisticated, simple and foolproof dessert will impress your dinner party guests. By Silvana Franco
Provided by Silvana Franco
Categories Dessert, Dinner, Lunch
Time 30m
Number Of Ingredients 5
Steps:
- Pour the Marsala into a wide shallow pan (large enough to take all the peaches in a single layer) and bring to the boil. Lower the heat, add the vanilla pod and simmer gently for 15 minutes until reduced by nearly two thirds to about 200ml/7 fl oz.
- Carefully tuck in the peaches and cook gently uncovered for about 5 minutes, until starting to soften, turning frequently. Leave to cool in the pan, then tip into a big serving bowl and chill for at least an hour, turning occasionally, until you are ready to serve. (You can prepare to this stage up to 8 hours ahead.)
- To serve, spoon the peaches and juices into bowls and serve with a dollop of clotted cream and the biscuits.
Nutrition Facts : Calories 355 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.08 milligram of sodium
PLUMS POACHED IN EARL GREY TEA
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
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
Provided by Barbara Kafka
Categories easy, dessert, side dish
Time 22m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Stir sugar and water together in a 2 1/2-quart souffle dish. Add cinnamon stick. Cook, uncovered, at 100 percent in a high-power oven for 3 minutes. Stir thoroughly, making sure there are no grains on the bottom of the dish. Cover with a lid or microwave plastic wrap. Cook for 6 minutes. Prick plastic, if used, to release steam.
- Remove from oven and uncover. Stir in lemon zest and vanilla bean. Add plums. Cook, covered, at 100 percent power in a high-power oven for 8 minutes.
- Remove from oven and uncover. Let cool. Remove vanilla bean and store, tightly covered, in the refrigerator.
- Serve chilled, in a bowl, with some of the syrup.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 0 grams, Carbohydrate 75 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 74 grams
POACHED PLUMS
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
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.
MARSALA-POACHED PEARS
Whether for a special occasion or a weeknight dessert, our Marsala-poached pears are delectable served warm with a bit of ice cream or whipped cream. Easier than pie, with the wonderful flavor of Marsala wine.
Provided by Holland House
Categories Trusted Brands: Recipes and Tips Holland House®
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Cut pears in half lengthwise and remove cores. Measure Marsala cooking wine into a small mixing bowl. Add brown sugar, vanilla, cinnamon and nutmeg; stir to dissolve sugar.
- Melt butter in a large 12-inch skillet. Stir in Marsala mixture. Cook over medium heat until bubbly. Place pears in pan, cut side down. Cover and cook over medium-low heat 20 minutes. Remove from heat and let stand 30-45 minutes or until cool enough to serve.
- Place each pear half in a small bowl. Stir remaining sauce in pan; drizzle each serving with 1-2 teaspoons warm sauce. Top with a small scoop of ice cream, and if desired, toasted pecans. Serve immediately.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 20.3 g, Cholesterol 11.3 mg, Fat 4 g, Fiber 2.7 g, Protein 0.7 g, SaturatedFat 2.4 g, Sodium 28.9 mg, Sugar 13.3 g
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