Half Moon Bay Poached Plums Recipes

POACHED PLUMS

Steps:

• To prepare the plums: wash and cut them into quarters, then remove the stones.
• Tip the sugar into a pan with 225ml water, the cinnamon and vanilla. Gently heat until the sugar dissolves.
• Slide the fruit into the syrup. Bring the pan to the boil, then let it simmer for 5-10 mins - depending on the ripeness - until the plums are soft. Leave to cool slightly and serve as they are with something creamy.

PLUMS POACHED IN VANILLA, CINNAMON, ANISE

Steps:

• Cut plums in half and remove the stones. In a sauce pot bring the remaining ingredients to a boil. Add plums and cook quickly until tender. Pour out onto a sheet pan to stop cooking and allow to cool. Serve fruit with a bit of the poaching liquid.

HALF-MOON BAY POACHED PLUMS

Steps:

• Peel plums, slice in half, remove stone and place in lemon water.
• Combine wine, bay leaf, sugar, cinnamon stick, cloves, orange zest and lemon zest in a shallow braising pan. Bring liquid to a full boil and whisk liquid well.
• Reduce to a simmer, add plums and cover with Baker's Paper. Turn and baste plums several times. Keep pan covered and poach plums 15-20 minutes or until plums are tender. Remove plums with a slotted spoon and hold warm for service.
• Strain poaching liquid and return to braising pan. Bring liquid to a full boil and reduce to a simmer for 10 minutes or about a 1/2 cup remains.
• Combine 2 teaspoons arrowroot with 2 teaspoons cold water water in a small bowl and whisk until combined. Wisk into sauce and stir until sauce has thickened. Season with a pinch salt and ground cinnamon. Hold sauce warm for service.
• Service.
• Drizzle warm wine sauce over the bottom of plate. Fan each plum, place in center and drizzle sauce over the plum.
• Garnish with Fresh Strawberries, Fresh Red Raspberries and Whipped Cream.

POACHED PLUMS

Steps:

• Stir sugar and water together in a 2 1/2-quart souffle dish. Add cinnamon stick. Cook, uncovered, at 100 percent in a high-power oven for 3 minutes. Stir thoroughly, making sure there are no grains on the bottom of the dish. Cover with a lid or microwave plastic wrap. Cook for 6 minutes. Prick plastic, if used, to release steam.
• Remove from oven and uncover. Stir in lemon zest and vanilla bean. Add plums. Cook, covered, at 100 percent power in a high-power oven for 8 minutes.
• Remove from oven and uncover. Let cool. Remove vanilla bean and store, tightly covered, in the refrigerator.
• Serve chilled, in a bowl, with some of the syrup.

HALF-MOON BAY POACHED PLUMS

Steps:

• Peel plums, cut in half, remove pits and place in a bowl of lemon water.
• Combine wine, sugar, cinnamon stick, cloves, anise, bay leaves, orange juice, lime juice, orange zest and lime zest into a shallow braising pan. Bring to a full boil and reduce to a slow simmer. Place plums in and cover with a sheet of bakers paper.
• Poach plums 15-20 minutes or until they are tender. Remove plums with a slotted spoon and hold warm for service.
• Strain wine sauce with a chinoise or fine sive. Bring to a full boil and reduce to a slow simmer. Reduce sauce by half or about 10 minutes.
• In a small bowl wisk together arrowroot and cold water. Slowly wisk arrowroot into the wine sauce. Wisk sauce for 3-4 minutes or until thickened. Remove wine sauce from heat and hold warm for service.
• Add heavy whipping cream, vanilla extract and 1 teaspoon fine sugar to a chilled steel bowl and whip heavy cream until firm.
• Dizzle wine sauce over the bottom of a warm plates. Place one plum pit side down and drizzle warm wine sauce over the plum.
• Garnish plates with Fresh Red Raspberries, Fresh Strawberries and Whipped Cream.