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Prep time
10 minutes
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Cook time
10 minutes
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Serves
2 with leftover poaching liquid
Author Notes
I created this recipe years ago for a plum contest. I had just bought a serrated peeler, and was really enjoying using it to peel summer fruit. For this you need plums that are still firm or the plums will be a little mushy after poaching (not that that is necessarily a bad thing). This recipe makes a lot of liquid which you can use to make plum mojitos, or as the syrup in my Fizzy Fruity Refresher: http://www.food52.com/recipes.... (You can throw some rum in there, too if you like.) I left it so you can add rum to your taste. I called for dark rum because I prefer it; you may opt to use light rum, which is traditionally used in Mojitos. I served the plums over vanilla ice cream. They would be equally good over pound cake, some barely sweetened ricotta, or even your morning oatmeal (probably with vanilla extract in place of the rum, but I don't judge). —drbabs
Ingredients
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12-15
large spearmint leaves, plus more for garnish
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1/3 cup
granulated sugar
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1/2 cup
water
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3
large firm plums, peeled, pitted and each cut into 6-8 slices
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1 pinch
kosher salt
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1 tablespoon
lime zest
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2 tablespoons
and 1 teaspoon lime juice, divided
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2 tablespoons
dark rum, or to taste
Directions
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Muddle mint leaves with sugar. Place mint and sugar in a large saucepan with a pinch of salt and water, and bring to a boil. Stir until sugar dissolves.
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Reduce heat to simmer. Add plums, lime juice and lime zest, and simmer until plum slices are softened, about 3 minutes.
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Remove plums with slotted spoon. Increase heat and reduce syrup by about half. Strain syrup into a pitcher. To serve, put a scoop of vanilla ice cream in a bowl, spoon a few plum slices over it, and add a couple of tablespoons of syrup and about a tablespoon of rum (more or less--your choice).
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Finish with a squeeze of lime juice, and garnish with a mint leaf.
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