Poached Plums with Cardamom and Cassis

By • August 3, 2010 • 5 Comments

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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

Serves 6

  • 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 cup 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)
  1. Cut each plum in half and remove the pit. Do not peel them, or they will fall apart while they are poaching.
  2. 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.
  3. 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.
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Tags: Easy, spicy, sweet

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about 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Really looking forward to trying this. It looks divine!! ;o)

Me

about 4 years ago TheWimpyVegetarian

This looks so good!

Christine-28_small(1)

about 4 years ago cheese1227

What an interesting combination. Was it scary using that much cassis? I only put a tablespoon in white wine for a kir once in awhile. I guess the simple sugar thins it out?

Junechamp

about 4 years ago ChefJune

June is a trusted source on General Cooking.

If you'd rather use less, that's okay. We really love how it tastes straight, and the flavor really complements the plums.

Image

about 4 years ago drbabs

Barbara is a trusted source on General Cooking.

yum!