Recipe: Poached Plums
Stone fruit season! This is my favourite time of year for fruit with streets and backyards around Melbourne are absolutely heaving with plums. If you, like me, have found yourself with a massive over supply, poaching is a great way to deal with it.
Poached plums are great for breakfast with yoghurt and granola or even as a post dinner treat with some fresh cream! You can also jar them to pass on to your friends and neighbours. This recipe is quick, cheap and very easily adaptable.
Ingredients:
– ¾ cup caster sugar
– 15 plums, halved and pips removed
– 2 cinnamon quills
– 2 star anise or vanilla pod split and with seeds scraped from middle, or use both if feel like it
– 3 strips of orange peel
– Squeeze of orange juice
– 1 tablespoon balsamic vinegar
– 1 tablespoon water
Method:
Add all ingredients to a saucepan on low to medium heat and bring to a boil, stir to ensure sugar is dissolved.
Reduce heat, cover and simmer for 5 – 10 minutes depending on ripeness of fruit.
Remove from heat and take out star anise, cinnamon, and orange peel.
Serve warm or chilled!
Notes:
This recipe is very easily doubled or tripled. When doubling, reduce the sugar or add to taste as you increase the quantity. A squeeze of lemon can help add a bit of tartness.
The riper the fruit, the shorter the cook time – for example my most recent batch only took 3-5 minutes as the fruit was quite soft.
Poached plums can be frozen for up to 5 months!
