Tea Poached Plums Recipes

PLUMS POACHED IN EARL GREY TEA

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.

POACHED 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.

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.

TEA-POACHED PLUMS

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.

POACHED PEARS IN SPICED TEA

Steps:

• Put the sugar, honey, jelly and tea bags into a big saucepan with 600ml water and bring to the boil, stirring to dissolve the sugar. Add the pear halves, then cover and simmer for 12-15 mins until the pears are just tender - poke them with a skewer or the tip of a knife.
• Lift out the pears, then turn up the heat, throw in the cranberries and boil for a few mins until syrupy. Discard the tea bags. Serve the pears with the warm syrup poured over and a spoonful of crème fraîche or yogurt.

POACHED PLUMS

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.

VANILLA POACHED PLUMS

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.

POACHED PLUMS

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.