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
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.
PERFECT POACHED FRUIT
Steps:
- Place the vin santo, sugar, cinnamon, cloves, vanilla bean, and zests in a large, shallow saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
- Peel the pears, leaving the stems intact, and scoop out the seeds from the bottom with an apple corer or melon baller. Lay half the pears on their sides in the poaching liquid and simmer for 20 minutes, carefully turning the pears once with a spoon. Remove with a slotted spoon. Poach the remaining pears in the same liquid. Snip off the hard stems from the figs with scissors. Add the figs, apricots, prunes, and the first batch of poached pears and simmer 5 to 10 more minutes, until the pears and the dried fruit are all tender.
- Chill the pears, dried fruit, zests, and poaching liquid. Remove the cinnamon, cloves, and vanilla bean before serving if you like.
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.
ROASTED PORK LOIN WITH POACHED PLUMS
Steps:
- For Plums:
- Combine first 5 ingredients and 1/4 cup sugar in heavy large saucepan; bring to boil, stirring until sugar dissolves. Reduce heat; simmer until plums are tender, about 20 minutes. Transfer plums to platter. Strain wine mixture.
- Return strained liquid to same saucepan. Add broth, thyme sprigs, and shallot. Boil until mixture is reduced to 1 cup, about 25 minutes. Strain sauce; stir in 1 1/4 teaspoons sugar and chopped thyme. Season with salt and pepper.
- DO AHEAD:Can be made 1 day ahead. Cover plums and sauce separately; chill. Bring plums to room temperature; rewarm sauce over medium heat.
- For Pork:
- Preheat oven to 400°F. Brush pork with 1 tablespoon oil; sprinkle with thyme, garlic, salt, and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning often, about 5 minutes. Transfer skillet to oven, and roast pork until thermometer inserted into center registers 140F, about 20 minutes. Remove skillet from oven and let pork stand 10 minutes. Cut pork crosswise into 1/2-inch-thick slices. Serve with poached plums and sauce. Sprinkle with chopped chives.
- *Available in the spice section of some supermarkets and at specialty foods stores and Asian markets.
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
WINE POACHED PLUMS
Make and share this Wine Poached Plums recipe from Food.com.
Provided by dicentra
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine wine, sugar, cinnamon and nutmeg in a medium saucepan. Heat to boiling.
- Add plums, and reduce heat to low.
- Gently simmer plums, covered, 10-15 minutes until tender. Remove to serving dish.
- Bring poaching liquid to a boil over high heat. Boil gently for 12-15 minutes or until slightly thickened.
- Serve over plums.
POACHED FRUIT
Disguise your favorite fruit as a sweet, relatively healthy treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine wine, sugar, cinnamon sticks, lemon peel, and 5 cups water. Place over medium heat, and stir until sugar is dissolved. Gently place nectarines in the liquid. Add more water if needed to cover nectarines. Place a square of cheesecloth over the fruit, and top with a small plate to keep fruit submerged.
- Increase heat to high, and bring liquid to a boil. Reduce to a simmer, and cook until nectarines are tender but not soft, about 5 minutes. Remove nectarines from liquid, and allow to cool
- Return liquid to a boil, and cook until reduced to a syrup that will coat the back of spoon, about 20 minutes. Remove from heat, and cool.
- Cut nectarines in half, and remove pit. Place two halves on serving plate. Drizzle with syrup. Top each half with a dollop of creme fraiche and a sprig of mint.
VANILLA POACHED PLUMS
Make and share this Vanilla Poached Plums recipe from Food.com.
Provided by Derf2440
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- cut vanilla bean in half lengthwise.
- Scrape seeds into a small bowl, discard bean (or place in a container of sugar for a very pleasant vanilla scented sugar) Add sugar, and stir well.
- Place plums in a 1 quart baking dish, add sugar mixture and lemon juice, tossing gently to coat.
- Dot with margarine, cover and bake at 400f degrees for 20 minutes or until plums are tender, stirring once.
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- Wash the plums well and cut them in half following the natural indentation in the plum. Remove the stone using the tip of a small, sharp knife.
- Combine the plums, sugar, water, balsamic vinegar, star anise, cinnamon sticks and orange peel in a medium-size saucepan over low-medium heat.
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