Wine Poached Plums Recipes

WINE POACHED PLUMS

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.

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.

RED WINE-POACHED FRUIT

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Add the pears, cherries, sugar and cornstarch to a large saucepot and mix to coat the fruit. Add the red wine, star anise and salt. Place the saucepot over direct heat, bring the mixture to a boil and cook, simmering, until the wine is reduced and slightly thickened, about 5 minutes.
• Remove the saucepot from the heat and add the red wine vinegar. Discard the star anise. Let cool slightly.
• Serve by spooning over some vanilla bean ice cream.
• (Alternatively, you can poach the fruit over medium-high heat on a stovetop.)

WHITE WINE-POACHED PEARS

Steps:

• Combine all ingredients but pears in a large saucepan. Bring mixture to a boil and cook 5 minutes. Add pears, lower heat, and cook 20 to 30 minutes, until pears are tender. If necessary, turn pears very gently by rotating stems with your fingertips so they cook evenly. Remove pears to a bowl, bring poaching liquid to a rapid boil, and reduce by half, about 10 minutes.
• Pour syrup over pears and refrigerate, covered, at least 6 hours, preferably overnight. Serve.

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.

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.

HALF-MOON BAY POACHED PLUMS

Steps:

• Peel plums, cut in half, remove pits and place in a bowl of lemon water.
• Combine wine, sugar, cinnamon stick, cloves, anise, bay leaves, orange juice, lime juice, orange zest and lime zest into a shallow braising pan. Bring to a full boil and reduce to a slow simmer. Place plums in and cover with a sheet of bakers paper.
• Poach plums 15-20 minutes or until they are tender. Remove plums with a slotted spoon and hold warm for service.
• Strain wine sauce with a chinoise or fine sive. Bring to a full boil and reduce to a slow simmer. Reduce sauce by half or about 10 minutes.
• In a small bowl wisk together arrowroot and cold water. Slowly wisk arrowroot into the wine sauce. Wisk sauce for 3-4 minutes or until thickened. Remove wine sauce from heat and hold warm for service.
• Add heavy whipping cream, vanilla extract and 1 teaspoon fine sugar to a chilled steel bowl and whip heavy cream until firm.
• Dizzle wine sauce over the bottom of a warm plates. Place one plum pit side down and drizzle warm wine sauce over the plum.
• Garnish plates with Fresh Red Raspberries, Fresh Strawberries and Whipped Cream.

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.