5 Ingredients or Fewer

Mojito PoachedĀ Plums

August  5, 2010
0 Ratings
  • Prep time 10 minutes
  • Cook time 10 minutes
  • 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

What You'll Need
  • 12-15 large spearmint leaves, plus more for garnish
  • 1/3 cup granulated sugar
  • 1/2 cup water
  • 3 large firm plums, peeled, pitted and each cut into 6-8 slices
  • 1 pinch kosher salt
  • 1 tablespoon lime zest
  • 2 tablespoons and 1 teaspoon lime juice, divided
  • 2 tablespoons dark rum, or to taste
  1. 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.
  2. Reduce heat to simmer. Add plums, lime juice and lime zest, and simmer until plum slices are softened, about 3 minutes.
  3. 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).
  4. Finish with a squeeze of lime juice, and garnish with a mint leaf.

See what other Food52ers are saying.

  • Homemadecornbread
  • pauljoseph
  • lapadia
  • AntoniaJames
  • drbabs

7 Reviews

Homemadecornbread December 11, 2012
I made this with ripe Bartlett pears and Cachaca instead of rum. My new favorite dessert - making it again tonight! Truly delicious. Thanks for an inspiring recipe.
pauljoseph September 1, 2010
I like this recipe
drbabs September 2, 2010
Thanks, paul!
lapadia August 6, 2010
What a fun recipe indeed, Dr. Babs...morning oatmeal (haha)!
drbabs August 6, 2010
Thanks. And it is too late to edit, but I meant to write that you strain the syrup into a pitcher so that you have a clear liquid syrup.
AntoniaJames August 6, 2010
Oh my!! Love this. Definitely will try it, when it warms up a bit here. ;o)
drbabs August 6, 2010
Thanks! Warms up there?! What weird weather--we're having record-breaking heat here.