by ChefJune
View
my 77 recipes »
ChefJune's Notes:
Expand12 or 18 ripe plums (depending on size of fruit) -- choose red or black plums Ask a question about this ingredient
3 cups cold water Ask a question about this ingredient
2 cups cane sugar (or less if your plums are really sweet) Ask a question about this ingredient
1 1/2 cup Crème de Cassis liqueur (I use Lucien Jacob) Ask a question about this ingredient
16 cardamom pods, crushed with the side of a large knife Ask a question about this ingredient
1/2 teaspoon pure vanilla extract (I use Nielsen-Massey) Ask a question about this ingredient
Cut each plum in half and remove the pit. Do not peel them, or they will fall apart while they are poaching.
Ask a question about this stepIn a nonreactive pan, combine all the remaining ingredients. Bring to a boil, stirring to dissolve the sugar. Lower the heat to a simmer, and add the fruit. Poach for about 20 minutes, turning the fruit often so the fruit poaches evenly.
Ask a question about this stepUse a slotted spoon to remove the poached fruit from the liquid. Strain the poaching liquid and return it to the saucepan. Reduce the poaching liquid to a thick syrup and pour it over the plums. Allow the fruit to chill in the syrup. Serve at room temperature with vanilla ice cream or whipped cream as an accompaniment.
Ask a question about this stepThis looks so good!
What an interesting combination. Was it scary using that much cassis? I only put a tablespoon in white wine for a kir once in awhile. I guess the simple sugar thins it out?
If you'd rather use less, that's okay. We really love how it tastes straight, and the flavor really complements the plums.
Selmelier works at Meadow, a shop that specializes in salt.
Really looking forward to trying this. It looks divine!! ;o)