Have you ever seen anything as beautiful as a bowl of poached plums with ruby red syrup drizzled over them? Serve them in a generous vintage bowl and you’ll feel as if you are dining in the best restaurant in the world – all for the price of a punnet of plums and a handful of caster sugar.
6 large ripe plums
150 ml cold water
150g caster sugar
2 star anise
1 teaspoon vanilla extract
Squeeze of fresh lemon juice
1. Cut the plums in half and remove the stem and stone. Place the fruit in a saucepan with the cold water, caster sugar and star anise. Bring the mixture to the boil, turn down the heat down to medium and cook until the plums are soft but still holding their shape.
2. Remove the saucepan from the heat, add the vanilla and enough lemon juice to balance the sweetness. Remove the star anise if you wish, but it looks lovely in the bowl. Serve warm or chilled.
POACHED PLUM RECIPE VARIATIONS
For Cinnamon Poached Plums, use one stick of cinnamon instead of the star anise.
For Vanilla Poached Plums, omit the star anise and use 2 teaspoons of vanilla extract instead of the 1 teaspoon used in the recipe above.
For Orange Scented Plums, add 1 teaspoon of orange flower water instead of the vanilla extract.
To make Rosewater Scented Plums, add 1/4 teaspoon of rose essence or 1 teaspoon of rose flower water instead of the vanilla extract.
MORE FRUIT RECIPES AND FEATURES
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How to poach whole plums
6 ways to cook with Physalis fruit
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Video: How to peel an orange with a spoon
How to make dried lemon zest
Photograph © foodpixies.com