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
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.
PRUNES IN ARMAGNAC
Steps:
- Place 3 cups of water in a medium saucepan and bring to a boil. Turn off the heat, add the tea bags, and steep for 5 minutes. Discard the tea bags, add the prunes and honey, turn the heat to medium-high, and bring to a boil. Lower the heat and simmer uncovered for 3 minutes to plump the prunes.
- Pour the prunes and all the liquid into a medium bowl and stir in the Armagnac, vanilla, orange juice, vanilla bean, and cinnamon sticks. With a vegetable peeler, cut 4 large strips of zest from 1 lemon and add to the mixture. Cut the lemon in half, cut 4 (1/2-inch-thick) slices, and add to the bowl. Cover the bowl with plastic wrap and set aside at room temperature for 6 to 12 hours. (If you're not serving the prunes that day, refrigerate them in their liquid.)
- To serve, place the prunes in shallow dessert bowls and serve cold, at room temperature, or slightly warmed, spooning the macerating liquid over them. Add a scoop of ice cream, a drizzle of Armagnac, a drizzle of honey, and a sprinkling of grated lemon zest. (You'll be surprised how much flavor this adds!) Serve immediately.
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
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.
POACHED PEARS IN SPICED TEA
This low-fat, easy and fresh-tasting pudding is perfect for feeding a crowd on a budget
Provided by Good Food team
Categories Dessert, Dinner
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 131 calories, Carbohydrate 34 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
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
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