PLUM WINE GELATIN
Provided by Food Network Kitchen
Time 4h20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat the wine and sugar in a medium saucepan over medium-high heat, stirring, until the sugar dissolves. Add the plums and vanilla bean and simmer until the plums are just tender, about 5 minutes. Transfer the plums to a plate using a slotted spoon, reserving the poaching liquid. Peel the plums, if desired, and slice into thin wedges.
- Sprinkle the gelatin over 1/2 cup cold water in a small bowl. Let sit 1 minute, then stir into the warm poaching liquid until the gelatin dissolves. Pour through a fine-mesh sieve into a bowl. Let cool to room temperature.
- Spray three 3-by-5-inch loaf pans or 8-ounce bowls with cooking spray, wiping out the excess. Pour a 1/4-inch layer of the gelatin mixture into each mold. Refrigerate until firm, about 20 minutes. Arrange half of the plum slices on top of the firm gelatin. Add just enough of the gelatin mixture to cover the fruit, then return to the refrigerator until firm, about 20 minutes. Repeat the process to make another gelatin layer and another fruit layer, then fill the molds with the remaining gelatin mixture and refrigerate until fully set, at least 3 hours or overnight.
- Unmold the gelatin: Bring 2 inches of water to a simmer in a wide saucepan. Run a butter knife or small offset spatula around the top edge of the gelatin. Dip the bottom of each mold into the hot water for about 10 seconds, then invert onto plates.
PLUM AND RED-WINE SORBET
Provided by Ruth Cousineau
Categories Ice Cream Machine Citrus Dessert Freeze/Chill Kid-Friendly Plum Red Wine Summer Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 1D2 quarts
Number Of Ingredients 9
Steps:
- Stir together all ingredients and a pinch of salt in a heavy medium saucepan and cook, covered, over medium heat, stirring occasionally, until plums fall apart, about 25 minutes. Discard cinnamon stick and zest. Purée in batches in a blender until very smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl, discarding solids. Cool, uncovered, then chill, covered, until cold, at least 2 hours.
- Freeze purée in ice cream maker, then transfer sorbet to an airtight container and put in freezer to harden, at least 1 hour.
BROWN SUGAR MERINGUES WITH RED WINE PLUMS
The plums and meringue can be prepared ahead, making this perfect for dinner parties
Provided by Mary Cadogan
Categories Dessert
Time 1h55m
Yield Makes 6 slices
Number Of Ingredients 11
Steps:
- Heat oven to 140C/fan 120C/gas 1. Line a large baking sheet with baking paper. Blend together the cornflour, vinegar and vanilla to make a paste. Whisk the egg whites until they are stiff and glossy, then whisk in the sugar in three goes, adding a little paste and whisking back to firm peaks each time. Keep whisking until the meringue is thick and heavy.
- Spoon six meringue heaps onto the baking sheet, spaced apart, then shape into nests by making dips in the centres with the back of a spoon. Bake for 1 hr, then turn off the oven and leave to cool in the oven for a further hr.
- Put the wine, sugar and cinnamon stick in a medium pan and bring to the boil, stirring to dissolve the sugar. Add the plums, then poach gently for 4-5 mins until just tender. Remove the plums with a slotted spoon, peel off the skins, then set aside.
- Increase the heat under the sauce and boil hard until reduced to a thick syrup, about 5 mins. Pour into a jug; leave to cool.
- To serve, set the meringue nests on serving plates and spoon the crème fraîche into the centres. Place three plum halves on each and drizzle over the sauce. Serve without delay.
Nutrition Facts : Calories 467 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 52 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.16 milligram of sodium
PLUM AND RED WINE SOUP
You could also call this ruby-colored, jam-like soup a compote. Look for plums with deep red flesh.
Provided by Martha Rose Shulman
Categories easy, soups and stews, dessert
Time 1h40m
Yield Serves six
Number Of Ingredients 10
Steps:
- Cut the plums in half, cutting around the sides of the pits. You will remove the pits after the plums have simmered.
- Combine the plums with the honey, vanilla extract, cinnamon stick, nutmeg, orange zest, rose geranium, wine and 1/2 cup of the orange juice in a heavy, medium saucepan. Bring to a boil, reduce the heat, cover and simmer for 30 minutes. Remove from the heat. Remove the cinnamon stick, rose geranium sprig and orange zest.
- Allow to cool, then remove the pits from the plums and transfer to a food mill fitted with the medium blade. Press the plums through the food mill into a bowl. Whisk the mixture to amalgamate. Cover and chill for at least an hour and for up to a day.
- Just before serving, whisk in the remaining orange juice. Ladle into bowls. Garnish with thin slices of lighter-fleshed plums and serve.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 0 grams, Carbohydrate 45 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 39 grams
PLUM, RASPBERRY AND RED WINE COMPOTE
A fresh and simple dessert that's quick to put together. The flavors develop better if it's made one day ahead.
Yield Serves 6
Number Of Ingredients 7
Steps:
- Combine plums and raspberries in large bowl. Combine wine, 1 1/2 cups water and sugar in large saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Increase heat and boil until reduced to 2 2/3 cups, about 20 minutes. Pour hot wine mixture over plum mixture. Cool. Cover and chill overnight.
- Spoon fruit mixture into dessert glasses or bowls. Top with cream.
WINE POACHED PLUMS
Make and share this Wine Poached Plums recipe from Food.com.
Provided by dicentra
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine wine, sugar, cinnamon and nutmeg in a medium saucepan. Heat to boiling.
- Add plums, and reduce heat to low.
- Gently simmer plums, covered, 10-15 minutes until tender. Remove to serving dish.
- Bring poaching liquid to a boil over high heat. Boil gently for 12-15 minutes or until slightly thickened.
- Serve over plums.
POACHED PLUMS
Cook a comforting autumn dessert using these gently spiced, poached plums. Or make them the star of the show simply served with cream, custard or ice cream
Provided by Barney Desmazery
Categories Dessert, Dinner, Supper
Time 35m
Number Of Ingredients 4
Steps:
- To prepare the plums: wash and cut them into quarters, then remove the stones.
- Tip the sugar into a pan with 225ml water, the cinnamon and vanilla. Gently heat until the sugar dissolves.
- Slide the fruit into the syrup. Bring the pan to the boil, then let it simmer for 5-10 mins - depending on the ripeness - until the plums are soft. Leave to cool slightly and serve as they are with something creamy.
Nutrition Facts : Calories 239 calories, Fat 1 grams fat, Carbohydrate 63 grams carbohydrates, Sugar 53 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
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BAKED PLUMS IN RED WINE – THE IRISH TIMES
From irishtimes.com
Author Vanessa GreenwoodEstimated Reading Time 1 min
- Remove the stems and place the whole plums in a small ovenproof dish (the plums should fit snugly together).
- Place red wine, sugar, redcurrant jelly, bay leaf and cinnamon stick in a medium saucepan and bring the boil, then simmer over a medium high heat for 10 minutes to reduce the liquid by a third.
- Once reduced, pour the sauce over the plums and transfer the dish to the preheated oven (reserve the saucepan as you will need it again to reduce the sauce a second time).
RECIPE: RED WINE POACHED PLUMS | CBC LIFE
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- Halve the plums and remove the pits. Using a vegetable peeler, peel the zest off of the orange in wide strips Split the vanilla bean and scrape out the seeds.
- In a medium pot with a lid, combine the wine, water, sugar, orange zest and juice, vanilla bean seeds and pod, cinnamon stick, star anise, peppercorns and salt. Bring mixture to a simmer over medium heat. Add plums and more water if necessary to cover. Simmer until plums are tender and skins are just beginning to peel off, 20-25 minutes.
- Remove plums from poaching liquid and continue to reduce sauce without the lid, until it is thick and syrupy. Strain out spices and whisk in softened butter.
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