Half-Moon Bay Poached Plums |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Red Beaut Plums are mildly sweet. The Half-Moon Bay Orange Muscat Wine infuses flavor into these plums as they are slowly poached. Ingredients:
3 plums (red beaut) |
1 orange muscat dessert wine (750 ml nibbia wine) |
4 tablespoons fine sugar |
1 cinnamon stick |
3 cloves (whole) |
1 star anise (whole) |
2 bay leaves (whole) |
1 tablespoon orange juice (fresh) |
1 tablespoon lime juice (fresh) |
1 tablespoon orange zest |
1 tablespoon lime zest |
2 teaspoons arrowroot |
1 tablespoon cold water |
1 pint raspberries (fresh) |
1 pint strawberry (fresh) |
1/2 pint cream (heavy whipping) |
1/2 teaspoon vanilla extract |
Directions:
1. Peel plums, cut in half, remove pits and place in a bowl of lemon water.
2. 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.
3. Poach plums 15-20 minutes or until they are tender. Remove plums with a slotted spoon and hold warm for service.
4. 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.
5. 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.
6. Add heavy whipping cream, vanilla extract and 1 teaspoon fine sugar to a chilled steel bowl and whip heavy cream until firm.
7. Dizzle wine sauce over the bottom of a warm plates. Place one plum pit side down and drizzle warm wine sauce over the plum.
8. Garnish plates with Fresh Red Raspberries, Fresh Strawberries and Whipped Cream.
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