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Author Notes: Unlike round plums and pluots, which are dramatically sweet and tart and juicy just eaten out of hand, prune plums are subtle. They are medium-sweet and mellow—their true greatness usually emerges in baked desserts, such as tarts, tortes, and cakes.
But they are also unexpectedly marvelous—with rich flavor and a velvety texture— simply poached in strong coffee with a little brandy. —Alice Medrich
Serves 4 to 6
- 2 cups strong coffee
- 1 cup (200 grams) sugar
- 1 teaspoon vanilla extract
- 2 tablespoons brandy
- 1 3/4 to 2 pounds (800 to 900 grams) fresh prune plums (see headnote) halved and pitted to make 5 to 6 cups
- Combine all of the ingredients in a medium saucepan and bring the mixture to a simmer. Cover and simmer 5 to 10 minutes, turning the plums gently, once or twice, until just tender.
- Taste and add sugar to balance the flavor if necessary.
- Serve hot, warm, or chilled. Plums keep in the refrigerator for at least a week.
- This recipe is a Community Pick!