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Author Notes: Last summer I got carried away at the Greenmarket and bought waaay too many plums. So I tried to prolong some by poaching them. It turned out they were so good I had to go get more plums for a reprise. Vanilla ice cream is a great accompaniment. —ChefJune
- 12 or 18 ripe plums (depending on size of fruit) -- choose red or black plums
- 3 cups cold water
- 2 cups cane sugar (or less if your plums are really sweet)
- 1 1/2 cups Crème de Cassis liqueur (I use Lucien Jacob)
- 16 cardamom pods, crushed with the side of a large knife
- 1/2 teaspoon pure vanilla extract (I use Nielsen-Massey)
- Cut each plum in half and remove the pit. Do not peel them, or they will fall apart while they are poaching.
- In a nonreactive pan, combine all the remaining ingredients. Bring to a boil, stirring to dissolve the sugar. Lower the heat to a simmer, and add the fruit. Poach for about 20 minutes, turning the fruit often so the fruit poaches evenly.
- Use a slotted spoon to remove the poached fruit from the liquid. Strain the poaching liquid and return it to the saucepan. Reduce the poaching liquid to a thick syrup and pour it over the plums. Allow the fruit to chill in the syrup. Serve at room temperature with vanilla ice cream or whipped cream as an accompaniment.
- This recipe was entered in the contest for Your Best Recipe with Cardamom
- This recipe was entered in the contest for Your Best Recipe for Plums
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