Poached Plums with Cardamom and Cassis

By ChefJune
August 3, 2010
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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

  • 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)
  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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