Jacqueline Kennedy Onassis Poached Red Plums Recipes
HALF-MOON BAY POACHED PLUMS
"Red Beaut Plums" are mildly sweet and are poached "Nebbia Orange Muscat 2006 Wine".
Provided by Potagekempcc
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 55.5, Fat 0.3, SaturatedFat 0.1, Sodium 22.4, Carbohydrate 14, Fiber 1.1, Sugar 11.7, Protein 0.3
HALF-MOON BAY POACHED PLUMS
Red Beaut Plums are mildly sweet. The Half-Moon Bay Orange Muscat Wine infuses flavor into these plums as they are slowly poached.
Provided by Potagekempcc
Categories Citrus
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 218.9, Fat 13.1, SaturatedFat 7.8, Cholesterol 44.9, Sodium 15.2, Carbohydrate 25.7, Fiber 5.2, Sugar 17.2, Protein 2.2
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