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Author Notes: This is a classic in France, poaching fruits in wine, spices...
It doubles up : you eat the fruit for dessert then sip on mulled wine after dinner ! —Lucie M.
milliliters red wine
grams brown sugar
- In a saucepan, place the wine, the sugar, the zest of a lemon and the vanilla pod sliced in half. Bring to the boil, add the plums in and bring back to a simmer. Leaves the plums in until the skin starts to peel off, they should be soft to the touch but not mushy, about 5 to 10 minutes depending on their size and ripeness.
- Pull them out, peel and slice. Serve a plum per person with a dollop of yoghurt or crème fraîche, some sliced basil and cocoa nibs or granola for some crunch.
- This would also work with pear or even apple. You can also try switching the poaching liquid with juice, coffee, or cider.. If you do go with wine however, you could also add in a cinnamon stick, some cloves, anis, and let it reduce some more to have a glass of gluwein after dinner.