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 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.
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
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.
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
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.
CHAI-POACHED APRICOTS AND PLUMS
More elegant than jam but just as handy, this compote goes with almost everything.
Categories Tea Dessert Poach Quick & Easy Apricot Plum Vanilla Vegan Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 5
Steps:
- Combine sugar and 3 cups water in a 3- to 4-quart saucepan. Halve vanilla bean lengthwise with a paring knife and scrape seeds into pan, then add pod. Bring mixture to a boil, stirring occasionally until sugar is dissolved.
- Add plums and simmer, uncovered, 3 minutes. Add apricots and tea bags and return to a simmer. Cook fruit, gently stirring once or twice, 5 minutes, then remove from heat.
- Allow tea bags to steep with fruit in syrup 15 minutes (fruit will continue to soften as it steeps), then remove bags, gently squeezing liquid from them into syrup. Transfer compote to a bowl or jar and cool, gently stirring occasionally.
- *Available at nutsonline.com.
- **Available at apricot-farm.com.
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 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
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
HONEY-ORANGE POACHED PLUMS
This simple pudding is light and seasonal- flavour your fruit with orange blossom water and sweet honey then serve with crunchy biscuits
Provided by Sarah Cook
Categories Dessert
Time 30m
Number Of Ingredients 5
Steps:
- Put the plums in a pan with just enough water to cover them, then pour over the honey, orange blossom water and juice. Bring to a simmer, then cover and cook for 15 mins until the plums are tender through to the stone, but not mushy.
- Using a slotted spoon, lift out the plums to a serving dish. Bring the liquid back to the boil and simmer to a thin syrup. Pour over the plums and leave to cool. (You can peel the plums to serve, if you like a posher finish.)
- Serve with crunchy biscuits like our Honey-bread biscuits (see 'Goes well with'), and Greek or frozen yogurt.
Nutrition Facts : Calories 195 calories, Carbohydrate 48 grams carbohydrates, Sugar 46 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein
POACHED SPICED PLUMS
Make and share this Poached Spiced Plums recipe from Food.com.
Provided by katew
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine plums, sugar, anise,cinnamon sticks and vinegar in saucepan.
- Bring to boil, stirring gently until sugar has dissolved.
- Cook then gently for 5 - 6 minutes until plums are tender.
- Serve as desired.
Nutrition Facts : Calories 285.5, Fat 0.6, Carbohydrate 72.8, Fiber 2.8, Sugar 69.8, Protein 1.4
CHEESECAKE MOUSSE WITH RUM-POACHED PLUMS
Categories Rum Mixer Dessert Poach Quick & Easy Cream Cheese Plum Summer Chill Gourmet
Yield Serves 2
Number Of Ingredients 8
Steps:
- Have ready a bowl of ice and cold water. In a small saucepan simmer 1 cup water, granulated sugar, and rum, stirring occasionally, 10 minutes. Pit plums and cut each plum into 12 wedges. Simmer plums in syrup until tender, 2 to 3 minutes. Transfer plum mixture to a bowl and set it in bowl of ice water. Let plum mixture stand, stirring occasionally, until chilled.
- In a bowl whisk together cream cheese, confectioners' sugar, vanilla, and a pinch salt until smooth. In another bowl beat heavy cream until it holds soft peaks and whisk into cream-cheese mixture. Divide mixture between 2 goblets and chill, covered, 15 minutes. Serve mousse topped with plums and some syrup.
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