You could also call this ruby-colored, jam-like soup a compote. Look for plums with deep red flesh.
Provided by Martha Rose Shulman
Categories easy, soups and stews, dessert
Time 1h40m
Yield Serves six
Number Of Ingredients 10
Steps:
- Cut the plums in half, cutting around the sides of the pits. You will remove the pits after the plums have simmered.
- Combine the plums with the honey, vanilla extract, cinnamon stick, nutmeg, orange zest, rose geranium, wine and 1/2 cup of the orange juice in a heavy, medium saucepan. Bring to a boil, reduce the heat, cover and simmer for 30 minutes. Remove from the heat. Remove the cinnamon stick, rose geranium sprig and orange zest.
- Allow to cool, then remove the pits from the plums and transfer to a food mill fitted with the medium blade. Press the plums through the food mill into a bowl. Whisk the mixture to amalgamate. Cover and chill for at least an hour and for up to a day.
- Just before serving, whisk in the remaining orange juice. Ladle into bowls. Garnish with thin slices of lighter-fleshed plums and serve.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 0 grams, Carbohydrate 45 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 39 grams
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