Plums Poached In Port

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Plums Poached In Port

 

1/2 cup sugar

1/2 cup Port

1 cinnamon stick

12 whole peppercorns

3 quarter-size slices of fresh ginger

1 pound small, ripe but firm European-type purple

plums

 

In a large saucepan, combine sugar, Port, cinnamon

stick, pepper corns, ginger and 2 cups water. Bring to

a boil, stir and reduce to a simmer.

Prick the plums a few times with the sharp tip of a

paring knife Add to the saucepan and cook gently about

10 minutes or until plums are very tender but not

falling apart.

Remove plums to a shallow bowl. Return saucepan to

stove and reduce cooking liquid by half over

medium-high heat, about 10 minutes. Pour strained

liquid over plums and cool to room temperature.

Serves 4.

 

 

 

 

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