Vanilla Poached Plums Recipes

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.

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.

Steps:

• Place the vin santo, sugar, cinnamon, cloves, vanilla bean, and zests in a large, shallow saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
• Peel the pears, leaving the stems intact, and scoop out the seeds from the bottom with an apple corer or melon baller. Lay half the pears on their sides in the poaching liquid and simmer for 20 minutes, carefully turning the pears once with a spoon. Remove with a slotted spoon. Poach the remaining pears in the same liquid. Snip off the hard stems from the figs with scissors. Add the figs, apricots, prunes, and the first batch of poached pears and simmer 5 to 10 more minutes, until the pears and the dried fruit are all tender.
• Chill the pears, dried fruit, zests, and poaching liquid. Remove the cinnamon, cloves, and vanilla bean before serving if you like.

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.

Steps:

• In a small nonreactive saucepan, combine the blueberries, sugar, wine and water. Scrape the seeds from the vanilla bean pieces into the pan; add the vanilla bean pieces to the pan. Set over medium heat, partially cover and bring to a brisk simmer. Cook, stirring occasionally, until the mixture has reduced and is slightly syrupy, about 7 minutes. Remove from heat. Transfer the syrup to a heat proof bowl and cool to room temperature. Cover and refrigerate until cold, at least 2 hours, or overnight.
• Remove the vanilla bean pieces from the syrup. In a food processor, puree the syrup.
• In a large bowl, stir together the plums, peaches, syrup and lemon juice. The dessert can be served immediately or it can be refrigerated for up to 1 hour.
• Spoon the fruit mixture into dessert bowls, dividing the syrup evenly and using it all. Sprinkle each portion with some of the mint and serve immediately.

Steps:

• Cut plums in half and remove the stones. In a sauce pot bring the remaining ingredients to a boil. Add plums and cook quickly until tender. Pour out onto a sheet pan to stop cooking and allow to cool. Serve fruit with a bit of the poaching liquid.

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.

Steps:

• Bring 6 cups of water to a boil in a large nonreactive saucepan. Add tea bags, remove from heat, cover, and steep for about 10 minutes. Remove tea bags and bring back to a boil. Add sugar and lemon juice and stir until sugar is dissolved, about 2 minutes.
• Reduce heat to medium low so that liquid is barely simmering. Add plums and poach until tender, 30 seconds to 1 minute. (If plums are not very ripe, this will take longer.) Remove plums from liquid and let cool. Reduce poaching liquid to the consistency of light syrup. For an elegant presentation, pull plum skin back from fruit, leaving it attached at the stem end (this doesn't work on all plum varieties). Serve plums with some of the poaching liquid.

Steps:

• Stir sugar and water together in a 2 1/2-quart souffle dish. Add cinnamon stick. Cook, uncovered, at 100 percent in a high-power oven for 3 minutes. Stir thoroughly, making sure there are no grains on the bottom of the dish. Cover with a lid or microwave plastic wrap. Cook for 6 minutes. Prick plastic, if used, to release steam.
• Remove from oven and uncover. Stir in lemon zest and vanilla bean. Add plums. Cook, covered, at 100 percent power in a high-power oven for 8 minutes.
• Remove from oven and uncover. Let cool. Remove vanilla bean and store, tightly covered, in the refrigerator.
• Serve chilled, in a bowl, with some of the syrup.

Steps:

• In a medium saucepan, combine plums, sugar, lemon zest, vanilla seeds and 2 tablespoons water. Place over medium heat, stirring occasionally, until plums give up their juice and soften, 5 to 10 minutes. Taste, and adjust seasoning, adding more sugar, lemon zest or vanilla if desired.
• Let cool 20 minutes. Serve with ice cream, crème fraîche or yogurt sorbet.

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.