Poached Plums with Cardamom and Cassis

August 3, 2010
Poached Plums with Cardamom and Cassis


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

Ingredients

  • 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)
In This Recipe

Directions

  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.

More Great Recipes:
Condiment/Spread|Fruit|Plum|Make Ahead|Summer|Gluten-Free|Dessert

Reviews (5) Questions (0)

5 Reviews

AntoniaJames August 5, 2010
Really looking forward to trying this. It looks divine!! ;o)
 
TheWimpyVegetarian August 5, 2010
This looks so good!
 
cheese1227 August 3, 2010
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?
 
Author Comment
ChefJune August 3, 2010
If you'd rather use less, that's okay. We really love how it tastes straight, and the flavor really complements the plums.
 
drbabs August 3, 2010
yum!