Remove to serving dish. If making ahead, chill until needed, or cool and freeze for up to one month. In a small, deep saucepan, bring the port to a boil over high heat; let it boil rapidly for a few minutes to burn off the alcohol. Submitted by izweig Updated: October 01, 2015. Remove the cinnamon sticks from the syrup and discard them. Ingredients. Gently simmer plums, covered, 10-15 minutes until tender. Remove the … As it poaches, fruit becomes tender because it absorbs some of the cooking liquid. Then, scoop the plums out with a slotted spoon, and serve them. Step 3 Add the sliced plums to the syrup and simmer them over low flame until the plums become soft. Once the plums have finished cooking, take the saucepan off the stove, and let the plums cool for about 5 minutes. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Your email address will not be published. Boil gently for 12-15 minutes or until slightly thickened. Your email address will not be published. 0/4. When it comes to holiday desserts, it doesn't get any easier than port poached pears! Discover high quality and locally made food, art, and cookware. Preheat the oven to 180ºC (160ºC fan) mark 4. Port Plums is a culinary boutique in Newburyport, MA. reviews (0) 0%. Good Housekeeping participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. 1 (2-inch) stick cinnamon. Poached Plums. Save my name, email, and website in this browser for the next time I comment. Remove plum wedges and set aside. Poached plums taste great with ice cream! We earn a commission for products purchased through some links in this article. If you’re planning a heavy complex holiday dinner, perhaps you would like a simple desert that looks beautiful but requires very little effort. Add the figs, apricots, prunes, and the first batch of poached pears and simmer 5 to 10 more minutes, until the pears and the dried fruit are all tender. Port poached pears deliver in that regard, they look impressive and pack a tasty punch, and so easy to create. Place plums in a 1 quart baking dish, add sugar mixture and lemon juice, tossing gently to coat. Remove cinnamon stick and ginger. Lower the heat, add the sugar and water, and simmer, stirring until the sugar dissolves. Add plums, and reduce heat to low. 4 firm Bosc or Anjou pears (about 1 pound) https://cooking.nytimes.com/recipes/1016193-prunes-poached-in-red-wine Put the whole plums into a large shallow flameproof casserole and add the cinnamon stick, ginger, port, orange juice and sugar. Take a saucepan and boil sugar, water, vanilla extract and cinnamon sticks for 15- 20 minutes to for a syrup. For Plums: Combine first 5 ingredients and 1/4 cup sugar in heavy large saucepan; bring to boil, stirring until sugar dissolves. Drop in the pears and continue to simmer for around 30 … Cooking Notes: plus chilling if serving cold. Add the pears, bring to the boil, then cover and simmer for 20-30 mins until tender all the way through. Cook, uncovered, for 40min, gently turning the plums halfway through. Serve the plums warm or … Preparation. Visit eatout.co.za to find the perfect restaurant near you. Peel the pears and place in the liquid. Combine all the ingredients, except the pears, in a saucepan and gently bring to a boil. They are ready when a cocktail stick can be easily pushed through each one. STEP 1 Pour the port into a large pan with 600ml water, add the sugar and cinnamon, then heat until the sugar dissolves. Go to reviews. Poaching pears in red wine gives these pears a beautiful color and show-stopping presentation. Bring the pan to the boil, then let it simmer for 5-10 mins – depending … Add the plums and poach in the syrup for 15-18 minutes until soft and … In a medium saucepan over medium-high heat add plums, port, rosewater, lemon juice and honey. Put casserole on the hob and bring to a slow simmer, stirring all the time. For this reason, the flavor of the liquid is key. Serve the plums warm or chilled. The port … Place in the Cuisinart® Convection Microwave Oven … Cook gently for 5min or until the liquid is lightly thickened and clear. POACHED PEARS IN PORT . The best part is that this port poached pear recipe is flexible and open to different variations, and can be made 12, 24, or 48 hours ahead of time!. Slide the fruit into the syrup. 1/2 cup granulated sugar. Mix the arrowroot with 3tbsp cold water and stir into the plum liquid. 1 teaspoon whole allspice. Ingredients 2 medium pears 4 plums 1 tbs water 1 espresso cup port 1 tbs sugar 2.5 cm / 1" cinnamon stick 5 cardamom pods Continue to cook down liquid until it is reduced to a syrup, about 5 minutes. https://www.thekitchn.com/recipe-prunes-stewed-in-port-w-73953 This ingredient shopping module is created and maintained by a third party, and imported onto this page. Then try your hand at this technique with the following tips. Bring poaching liquid to a boil over high heat. Caroline Quentin on being kind to yourself, If you have a surplus of plums, try this recipe and freeze half for later, or try serving it with our superb lemon and orange cheesecake. Wash the plums well and cut them in half following the natural indentation in the plum. Drop in the pears and continue to simmer for around 30 minutes, gently turning the pears occasionally to ensure they cook evenly. Mix the arrowroot with 3tbsp cold water and stir into the plum liquid. Poach for 20 minutes over low heat. David, you are my hero in so many ways! Combine wine, sugar, cinnamon and nutmeg in a medium saucepan. Remove the plums from the sauce and set aside, then bring the … Place the port, orange juice, water, sugar, orange peel, cinnamon and vanilla in a microwave dish that can accommodate the pears if placed upright – no smaller than a 1-1/2 quart container. DIRECTIONS. Place plums and berries in a saucepan with the port, red wine, brandy, orange juice, castor sugar and vanilla pod.Poach for 20 minutes over low heat.Whip together the cream, vanilla seeds and icing sugar and serve spooned over the plums and berries.Tips:Finely chop vanilla pods and blend with coffee to make a vanilla-flavoured brew.Alternatively, use the pods to make vanilla sugar: Place a pod in a jar filled with sugar and leave to absorb the flavour. Ripe plums straight from the tree are delicious, but they become even sweeter when cooked and make delicious compote, jam, and desserts. 1 tablespoon cornstarch 1/8 teaspoon kosher salt. Create a simple poaching liquid by mixing two parts liquid (such as wine, water, or fruit juice) with one part sugar. Sea Harvest Fish Friday with McCain Slap Chips and tartar sauce, Basque-style hake with garlic and romesco sauce, 6 Totally achievable food resolutions for 2021 that don’t include dieting, Here’s how you can create your own personalised family cookbook, How to master the art of roasting a chicken, 4 Ways I used meal planning to save money every month, WATCH: Food24 recreates Lay’s Salt & Vinegar chips, WATCH: How to make family-style McCain Oven Chips with loaded guac dip. https://www.mygourmetconnection.com/port-wine-poached-pears make it again. Deselect All. Please enter your username or email address to reset your password. the shot of the kumquats in that yellow bowl. Dot with margarine, cover and bake at 400f degrees for 20 minutes or until plums … Simmer the liquid gently for 5-10 minutes, whilst you peel and core the pears, leaving the stalk intact for decoration. 1 cup port wine 3 ⁄ 4 cup sugar ; 3 (2") strips orange peel 1 (2") strip lemon peel 1 stick cinnamon 4 firm ripe Bosc pears Ice cream, for serving 1 vanilla bean, split lengthwise and scraped, seeds and pod reserved. You may be able to find more information about this and similar content at piano.io, cm (1in) piece fresh root ginger, peeled and finely sliced, (1 pint) ruby port or chilled fresh juice, Good Housekeeping, Part of the Hearst UK Fashion & Beauty Network. I came to love poached prunes after trying Suzanne Goin’s recipe from the Lucques cookbook, which steeps them in black tea and honey – so succulent, creamy and not too sweet. Place plums and berries in a saucepan with the port, red wine, brandy, orange juice, castor sugar and vanilla pod. Port poached pears are such a treat and a great end to a holiday dinner. This poached plums recipe shows off plums to their best, poaching the fruit in a syrup with added port – if you like you can leave out the port and use more syrup instead. Required fields are marked *. Preparation. https://www.greatbritishchefs.com/recipes/poached-plums-recipe 2 firm but ripe pears, peeled, seeded and quartered. Port sounds equally delish! 1/2 cup granulated sugar. Whip together the cream, vanilla seeds and icing sugar and serve spooned over the plums and berries. Heat to boiling. Remove cinnamon stick and ginger. ... Fruit Dessert Poach. Place the sugar, 300ml water, cinnamon stick and orange juice in a saucepan and bring to simmer over a medium heat, stirring occasionally, until the sugar has dissolved and you have a syrup. Simmer the liquid gently for 5-10 minutes, whilst you peel and core the pears, leaving the stalk intact for decoration. Combine all the ingredients, except the pears, in a saucepan and gently bring to a boil. To serve warm, put in a pan and heat over a low heat for 5-10min before serving. You may be able to find more information about this and similar content on their web site. Reduce heat; simmer until plums … 1 cup water. Cook down until the plums are tender but still hold shape, about 15 minutes. Be the first to rate and review this recipe. Preheat the oven to 180ºC (160ºC fan) mark 4. 1 cup fresh pitted tart cherries. The plums should be cooked but still whole by the end of the process, the skin should just be peeling. I love the photos in this post, esp. Ingredients (8) 4 cups port wine. To use, thaw overnight in the fridge. Let the plums cool for 5 minutes, then serve them. Serve over plums. Plums in a medium saucepan over medium-high heat add plums, port, rosewater, juice! This content is created and maintained by a third party, and let the plums cool for about 5.. 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Vanilla pod poaches, fruit becomes tender because it absorbs some of the process, the skin just... The cinnamon stick, ginger, port, orange juice and sugar website in this.. And heat over a low heat for 5-10min before serving cream, vanilla seeds and pod.! It is reduced to a slow simmer, stirring until sugar dissolves show-stopping.... Whilst you peel and core the pears and continue to simmer for around 30,. Mix the arrowroot with 3tbsp cold water and stir into the plum.. Simmer plums, port, rosewater, lemon juice and sugar, rosewater, lemon juice and honey the!, fruit becomes tender because it absorbs some of the liquid gently for 5-10 minutes, you... Through each one stick, ginger, port, red wine gives these pears a beautiful and! Low flame until the sugar dissolves for up to one month cook, uncovered for., for 40min, gently turning the plums halfway through poaches, fruit becomes tender because it absorbs of. Eatout.Co.Za poached plums with port find more information about this and similar content on their web site cream, vanilla seeds and reserved... Pod reserved pushed through each one i comment intact for decoration discard them,. ; bring to the boil, stirring all the time ready when a cocktail stick can easily. To 180ºC ( 160ºC fan ) mark 4 cold water and stir into the plum liquid this recipe vanilla! Izweig Updated: October 01, 2015 lengthwise and scraped, seeds and icing sugar and serve over! And clear gently to coat halfway through wine, brandy, orange juice and.... Liquid gently for 12-15 minutes or until the plums have finished cooking, the... N'T get any easier than port poached pears so easy to create chill needed. Split lengthwise and scraped, seeds and icing sugar and water, and serve spooned over the plums out a... Try your hand at this technique with the following tips into a large shallow flameproof casserole add!

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