PLUM-VANILLA PRESERVES
Provided by Food Network Kitchen
Time 2h5m
Yield 4 8-ounce jars
Number Of Ingredients 6
Steps:
- Start with our step-by-step canning how-to.
- Put the plums, sugar, vanilla beans and cinnamon sticks in a large, wide saucepan. Squeeze the lemon juice through a strainer into the pan. Cook over medium-high heat, stirring occasionally, until the sugar dissolves and the mixture boils, about 10 minutes.
- Reduce the heat to medium and continue to cook, stirring occasionally, until a candy or deep-fry thermometer registers 220 degrees F, about 30 minutes. (To be sure that the mixture has reached the gel point, spoon some onto a chilled plate and put in the freezer until cool. The liquid should set; if not, continue to cook and retest after a few more minutes.) Remove the pan from the heat and let cool 30 minutes.
- Meanwhile, sterilize four 8-ounce canning jars and lids.
- Return the plum mixture to medium-high heat. Bring to a boil, stirring, then add the plumcots. Reduce the heat to medium and simmer until the plumcots are tender, about 5 minutes. Discard the cinnamon sticks.
- Fill the jars with the plum mixture, leaving 1/2 inch headspace, then seal and process.
CINNAMON PLUMS WITH FRENCH TOAST
This is a doubly gratifying recipe for the waste-averse: the French toast (a slightly fancier take on the simple breakfast dish of my childhood) is made with the remains of a loaf otherwise too stale to eat and the cranberry-sharp, cinnamon-scented compote uses up plums that were bought more in the spirit of optimism than good sense. If the weight of plums seems a lot for what is a using-up recipe, it is because the plums I first used for this were as big and shiny as billiard balls, and about as hard (if this is the kind of animal you're dealing with, too, then quarter rather than halve the fruits to poach them); and if you're lucky enough to have a plum tree, this would gratifyingly use up a glut. While I love the scarlet-fleshed plums, which the cranberry juice glowingly enhances, any plum will do, and you could go for apple juice were you wanting a less sherbetty-sharp edge to the poached fruit's juices. Similarly, do not think you should consider this compote only to go with the French toast: eat with Greek yogurt or granola at breakfast, with creme anglais for a weekend-lunch dessert, or, frankly, any time.
Provided by Nigella Lawson : Food Network
Time 30m
Yield 4 servings, with compote to spare
Number Of Ingredients 10
Steps:
- For the plums: Put the cranberry juice and sugar into a wide saucepan and stir to help start dissolving the sugar. Then put the saucepan over a low heat until the sugar dissolves entirely.
- Halve the plums and remove the pits, then halve them again if they are big brutes.
- Once the sugar's dissolved into the red liquid, add the cinnamon stick, then turn the heat up, bring to the boil and let the pan bubble away for a couple of minutes until the mixture is on the way to becoming syrupy.
- Now turn the syrup down to a simmer and add the plum halves or quarters and cook them gently for about 10 minutes, although note that this is based on starting off with viciously unripe fruits so you might need less time.
- Once the plums are tender but not disintegrating, remove the pan from the heat, cover and leave to keep warm. You can make the plums in advance and either serve them at room temperature with the French toast or warm them up again.
- For the French toast: Whisk together the eggs, milk, ground cinnamon and sugar in a pie dish.
- Sit 2 pieces of bread in the eggy mixture, turning after each side has soaked up enough to color the bread yellow, so that it absorbs the liquid but doesn't fall to pieces.
- Melt half the butter in a frying pan and cook the 2 soaked pieces of bread for a couple of minutes each side. Transfer the yellow, eggy bread, scorched golden in parts, to warm waiting plates. Meanwhile, soak the next 2 slices.
- Melt the remaining butter to cook the last 2 slices in the same way.
- Serve alongside the beautiful scarlet plum compote.
- Make Ahead Note: The compote can be made 1 day ahead. Transfer to bowl to cool, then cover and refrigerate. Warm the compote gently in saucepan before serving.
- Freeze Note: Cooled compote can be frozen in airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat as above.
ROASTED CINNAMON PLUMS
Steps:
- Preheat oven at 350 degrees F.
- Cut the plums in half, and remove the pits. Place the plums in a baking dish, skin-side down, and sprinkle with sugar, and cinnamon, and grate a little lemon zest over the top.
- Place the baking dish in the oven and roast for about 30 minutes, or until soft.
- Serve over warm bread that has been buttered or 'buttered and honeyed.'
POACHED SPICED PLUMS
Make and share this Poached Spiced Plums recipe from Food.com.
Provided by katew
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine plums, sugar, anise,cinnamon sticks and vinegar in saucepan.
- Bring to boil, stirring gently until sugar has dissolved.
- Cook then gently for 5 - 6 minutes until plums are tender.
- Serve as desired.
Nutrition Facts : Calories 285.5, Fat 0.6, Carbohydrate 72.8, Fiber 2.8, Sugar 69.8, Protein 1.4
VANILLA POACHED PLUMS
Make and share this Vanilla Poached Plums recipe from Food.com.
Provided by Derf2440
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- cut vanilla bean in half lengthwise.
- Scrape seeds into a small bowl, discard bean (or place in a container of sugar for a very pleasant vanilla scented sugar) Add sugar, and stir well.
- Place plums in a 1 quart baking dish, add sugar mixture and lemon juice, tossing gently to coat.
- Dot with margarine, cover and bake at 400f degrees for 20 minutes or until plums are tender, stirring once.
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
PLUMS POACHED IN MARSALA
When fresh plums are at their best, try this heavenly recipe. I could eat it every night! Thanks to English food writer, Delia Smith, for the original recipe which I have adapted.
Provided by Kookaburra
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preset oven to 180C (350F).
- Cut plums in half and remove stones.
- Place plums, cut side up, into a rectangular baking dish- corningware, pyrex or similar.
- In a large jug, combine Marsala, vanilla, cinnamon, sugar and lemon rind.
- Mix well then pour this mixture evenly over the plums.
- Bake on the centre shelf of the oven for 40 minutes, turning plums over after 20 minutes.
- Remove from oven and strain liquid into a small saucepan.
- Remove the lemon rind and discard.
- Make a paste with the arrowroot and a little water and add to the juice in the saucepan.
- Place pan over a medium heat and cook, whisking constantly, until it reaches simmering point.
- Simmer sauce for about 5 minutes until it is slightly thickened and glossy- it will thicken more as it cools.
- Pour the liquid back over the plums.
- Serve plums hot or cold with cream or ice-cream.
Nutrition Facts : Calories 305.2, Fat 0.6, Sodium 17, Carbohydrate 54.4, Fiber 3.1, Sugar 47.2, Protein 1.5
STAR ANISE POACHED PEARS
Here is a delicious example of eastern spices used to complement a western dish. Recipe edited to add sugar (which was left out).
Provided by Xexe383
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar 2 tablespoons water, star anise, cloves, cinnamon stick and vanilla bean in a heavy large saucepan.
- Stir over low heat until sugar dissolves.
- Increase heat and boil with out stirring until syrup turns a deep amber color, occasionally brushing down the sides of the pan with a wet pastry brush and swirling pan, about 9 minutes.
- Remove from heat add 1 1/4 cups of water (the mixture will bubble vigorously).
- Bring to a simmer, stirring until pieces of caramel dissolve.
- Add pears, cover and simmer until tender, turning pears once about 5 minutes.
- Using a slotted spoon, transfer pears to bowl.
- Boil liquid in sauce pan until thick and syrupy, about 5 minutes.
- Pour syrup over pears toss gently to coat.
- Chill until cold.
- Serve cold.
Nutrition Facts : Calories 193, Fat 0.2, Sodium 3.3, Carbohydrate 50.7, Fiber 5.2, Sugar 41.2, Protein 0.6
MAPLE & STAR ANISE ROASTED PLUMS
You can use just one variety of plum for this simple dessert, or choose a mixture of colours and flavours - it's up to you
Provided by Mary Cadogan
Categories Dessert
Time 1h15m
Number Of Ingredients 5
Steps:
- Heat oven to 180C/fan 160C/gas 4. Arrange the plums in a single layer in a 1-litre gratin dish. Pour over orange juice, tuck star anise among the plums, drizzle over the maple syrup, then gently stir. Bake for 30-35 mins until the fruit is soft but not collapsed. Serve warm or cold with mascarpone or yogurt on the side.
- The roasted plums can be kept in the fridge for up to 3 days.
Nutrition Facts : Calories 101 calories, Carbohydrate 25 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
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