Saturday, March 01, 2014

Cinzano Poached Blood Plums

Cristina from La Cucina di Cristina is hosting both editions of Weekend Herb Blogging and this week I'm celebrating the start of Autumn with Blood Plums.

blood plumsĀ© by Haalo

Plums are available during summer but for me I find their flavour more suited to autumn - they work so well with warming spices. I recently ordered a dessert which contained Cinzano poached plums and while the plums were unevenly cooked, the flavour was excellent so I thought I'd try making them for myself. The end result of this experiment was delicious!

Cinzano Poached Blood PlumsĀ© by Haalo

Cinzano Poached Blood Plums

1 cup caster sugar
2 cups water
½ cup Cinzano Rosso
6 Blood Plums, halved

Select a saucepan that will snugly hold your blood plums - put the water and caster sugar into the pan and place over a medium heat. Stir until the sugar has dissolved and then simmer for 5 minutes to let the syrup reduce. 

Remove from the heat and pour in the Cinzano - stir, then place in the plums. Cover with a cartouche of baking paper, pressing it right up against the liquid and simmer gently for 5 minutes. 

Put the pan to one side and allow the plums to continue cooking in the residual heat. After 5 minutes, give the plums a turn but keep them covered with the cartouche to ensure they have evenly poached.

You can store these plums, for the short-term, in a sealable container in the fridge. I like to remove the plums from their poaching liquid and reduce the liquid a little - then pour this reduced syrup over the plums.

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