Half-Moon Bay Poached Plums |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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The Red Beaut Plum is a medium sized plum with a bright red skin and a ferm, yellow meat that's mildly sweet. The poaching liquid is made from a wonderful Nebbia Orange Muscat 2006 Wine that I found at the La Nebbia Winery, Half Moon Bay, Ca.. These plums infusied with the wonderful sweetness form the Orange Muscat Wine and present a wonderful simple dessert to complement any lunch, brunch or dinner. Ingredients:
3 red plums (beaut plums) |
750 ml orange muscat dessert wine (nebbia 2006) |
1/4 cup sugar (fine) |
1 cinnamon stick (3 inches long) |
3 cloves (whole) |
1 tablespoon orange zest (fresh) |
1 tablespoon lemon zest (fresh) |
2 teaspoons arrowroot |
Directions:
1. Peel the plums and slice in half. Use a spoon to remove the stone and clean the core. Place the plums in lemon water.
2. Combine wine, fine sugar, cinnamon stick, whole cloves, orange zest and lemon zest in a shallow brazing pan. Bring the poaching liquid to a full boil and stir well.
3. Add the plums and reduce to a slow gentle simmer. Turn and baste the plums several times. Keep the plums covered with Baker's Paper.
4. Simmer for about 15-20 minutes or until the plums are tender.
5. Remove the plums and hold warm for service.
6. Strain the poaching liquid and return to the brazing pan. Bring the liquid to a full boil and reduce the liquid to a slow simmer. Reduce the sauce to about a 1/2 cup.
7. Combine 2 teaspoons of arrowroot and 2 teaspoons of cold water water in a small bowl. Whisk the arrowroot until combined. Wisk in the arrowroot into the sauce and stir for 2-3 minutes or the sauce has thickened.
8. Hold the sauce warm for service.
9. Service.
10. Fan each plum and set aside.Pour the warm wine sauce over the bottom of each plate. Place the plum in the center of the plate and drizzle a little sauce over the plum.
11. Garnish.
12. Fresh Strawberries, Fresh Red Raspberries and Whipped Cream.
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