1. I've had the strongest urge … Continue to simmer syrup over medium heat until it has thickened, about 10 minutes, then stir in brandy if using. Step 2. These stewed plums are incredible. Peel the pears with a vegetable peeler and half each one neatly from top to bottom to attain 8 halves. Beautifully tender plums, with a lovely vanilla scented and flavoured syrup spooned over top, with just a hint of lemon. Lightly crush the cardamom pods, remove the seeds and grind them with a pestle and mortar for a minute or so to release their flavour. Method. Add kaffir lime leaves, cinnamon bark, cardamom and mace, if using. This takes about 30 minutes but the time will vary according to the ripeness of the pears used. Cardamom is used a lot in Indian and Middle Eastern cooking. 200ml of water. Bring it to a boil, and then lower the heat to take it down to a simmer. Serve the plums with the yoghurt. Instructions. 2. Preparation. 1 lemon, peel only. Bring to a boil and cook, stirring, until the sugar is dissolved, about 1 minute. Pour the plums and syrup into a heat-resistant bowl. Reduce heat to low, add plums and poach until tender … 1. Bring to the boil and simmer rapidly for 2min without stirring. Drizzle with honey, olive oil, salt, and … Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Cool plums in syrup, spooning over syrup 2-3 times. The saffron also lends the pears beautiful golden colour. Bring to a boil and cook, stirring, until the sugar is dissolved, about 1 minute. Vanilla, cardamom, ginger, pepper, orange or nutmeg are all good partners to plums. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. Stir in the plums and simmer over moderate heat until just tender, about 5 minutes. 1. © Copyright 2021 Meredith Corporation. Lightly crush the cardamom pods, remove the seeds and grind them with a pestle and mortar for a minute or so to release their flavour. For poached plums, stir sugar, vanilla bean and 200ml water in a large saucepan over high heat to dissolve sugar, then bring to the simmer. 100g … Here, a few spoonfuls of honey coax additional juices from the plums and mingle with them as the juices thicken after baking, and sitting for a bit. 9/13/2016 2 Comments When your current drinkable obsession has Beautifying properties, you put it on absolutely everything. Using a slotted spoon, transfer the plums to a plate. Sprinkle on the caster sugar and the lightly crushed cardamom pods. 3. Plums have a lovely tendency, when cooked, to create their own beautifully-colored, naturally-thickened sauce, which is why I adore using plums to make jam. 60g sugar. If you're using cardamom, you'll get the most flavor by using the pods and grinding the seeds, rather than using ground cardamom which is not as strong in flavor. 1 55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. All Rights Reserved. Our 22 Best Crock Pot and Slow-Cooker Recipes. Step 2: Divide the plums onto dessert bowls or plates. Add the plums, cover and simmer for 4-5 minutes or until the plums are tender. Halve plums, remove pits, and return to poaching liquid. Although I have used cardamom other spices such as vanilla, star anise or cinnammon can be used instead if preferred. this link is to an external site that may or may not meet accessibility guidelines. Poach for 7-10 minutes until tender, spooning syrup over once or twice. Discard the vanilla bean and cardamom pods. Use a slotted spoon to remove the plums from the poaching syrup and set aside. Orange Poppy Seed Cake A moist poppy seed with orange syrup and candied orange peel on top. All you have to do is pour the wine, water, cardamom pod, and a little honey into a saucepan. Place the … Serve the plums when still warm with some crème fraîche and some almond thins. Blueberry ... Poached plums, blue cheese Plums and grapes, baked in their juices to serve with cheese. 2. Over a medium heat, dissolve sugar in water until you get a syrup. Leave to cool slightly. Put the sugar in a pan with 500ml (17fl oz) water. Put the milk in a pan and add the crushed cardamom seeds. Method. Add to pan cut side up. Return the plums to the liquid, stirring to coat. 1. Wash the plums, cut them in half and remove the pit if possible (if not it will be easy to remove after poaching). Bring to a gentle boil, then simmer for 5 minutes. Method. Add the plums to a heat-proof bowl and set aside. Add 2 tablespoons of water and bring to a boil. Let the pears simmer for a few minutes, then add lemon juice and poach them a little more. Cover and simmer for 4 minutes or until the plums are soft but still holding their shape. Reduce heat, add plums, cardamom, and star anise; scrape in vanilla seeds and add pod. gelatine leaves/ powder. Cover with a sheet of parchment paper and a tight fitting lid and cook over a very low heat until the pears are tender. Only the fruit, a little sugar, and spices and you will have a delicious and versatile dessert ready in just about 15-20 minutes. Using a slotted spoon, transfer pears to a plate. 4 plums, quartered and de-stoned. This recipe can be used to serve warm on top of a fruit cobbler or cake, mixed with yogurt or eaten as is! Place in the fridge for 30 minutes to chill. Add the plums and poach in the syrup for 15-18 … This recipe is incredibly simple. Poached plums. Looking to amp up your beef stew but unsure where to start? Poached pears are the grown-up version of the canned pears that I loved so much when I was little. Bake for 20 to 25 minutes until the juices are bubbly and the edges of the plums are golden-brown. Delectable little plums poached with vanilla, cardamom, cinnamon and cloves in the pressure cooker, ready in just 15 minutes. Place the sugar, 300ml water, cinnamon stick and orange juice in a saucepan and bring to simmer over a medium heat, stirring occasionally, until the sugar has dissolved and you have a syrup. Make the poaching liquid by combining the ground cardamom, water and sugar in a heavy-based saucepan, stirring over a medium-low heat until all the sugar has dissolved. print method. Cardamom poached plum jelly: 6 plums. Method. Set aside for 30 minutes to infuse. Increase heat and boil poaching liquid until reduced … Spoon over syrup. In a large saucepan, combine the water with the Lillet, sugar, vanilla bean and cardamom pods. half still water, half fizzy water. Pour the blueberries into a 6" baking dish and place the plums in a single layer in the dish (cut sides facing up). Remove the pan from the heat. • The recipe also works well with frozen plums, although the colour tends not to be quite as rich.• Ground cardamom does not keep well, so it is best to grind our own when you need some.• If you are short of space on your hob, try our recipe for bakade plommon (baked plum), which is equally easy! Remove from oven and let cool for a few minutes. If you like the site please help us to promote it and bring Swedish food to a bigger audience by following us on: Privacy Policy & Terms | Sitemap | AdvertiseCopyright © 2020 Swedish Food. Combine the water, caster sugar and cardamom pods in a medium, heavy-based saucepan and stir over a medium-low heat until the sugar dissolves completely. These poached pears are a nice twist on the traditional red wine version. To serve, dollop a tablespoon of sweetened mascarpone on a plate and top with a spoonful of poached plums. It's also used in Nordic cuisine, especially for baked goods like sweet breads, and buns. Spoon the warm plums and sauce into bowls and serve at once. Boil the poaching liquid over high heat until reduced to 1 1/2 cups, about 12 minutes. Butter a 9x5x3" loaf pan; line bottom and long sides with a strip of parchment paper, leaving overhang. ripe plums (any variety), halved and stoned. Meanwhile, place the vanilla pod, lemon peel, water and sugar in a pan and simmer until the sugar has dissolved. We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Preheat oven to 400 degrees. Add the Cognac to the baking dish and stir until blended with the pan juices. These spiced, poached pears are cooked in honey water, and flavoured with cardamom, cloves, and lemon. Heat … Using a paring knife, score plums all the way around, starting and ending at stem end and cutting … 4. 3. Plums baked with a crumble topping spiced with cardamom and ginger. Place the honey, water, cardamom pods and orange peel in a saucepan, bring to a boil and simmer for 5 minutes. (See microwave tip.) John Duxbury. Plums poached in Rosewater and Cardamom Syrup with Pistachio Brittle, Because Roses and ice cream. Place a scoop of Cardamom Gelato next to the plums. Soft, tart plums poached in a slightly sweet sauce, flavored with cinnamon and star anise. Poached plums. Simmer until plums are just tender, 10 minutes. Bring to the boil and simmer, uncovered, for 8-10 minutes or until the mixture is slightly syrupy. Let me start off by saying that if it's good enough for … Beautifully tender plums, with a lovely vanilla scented and flavoured syrup spooned over top, with just a hint of lemon. This is a really simple dessert, but it tastes fantastic. This cardamom, saffron and vanilla poached pear is delightful. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Bring to a gentle simmer, then take off the heat. How to Make Poached Pears. Infused with warm and delicate herbs and spices, then drizzled with a golden colour syrup reduced from the poaching liquid, … 8 cardamom pods, crushed. All Rights Reserved. To make this dessert, place the sugar, a little water, balsamic vinegar, spices and plums into a saucepan. Remove from heat and let plums cool in poaching liquid. Reduce to a simmer and add the plum halves. They're perfect for an elegant dessert on their own, or served with ice cream! Make the poaching liquid by combining the ground cardamom, water and sugar in a heavy-based saucepan, stirring over a medium-low heat until all the sugar has dissolved. When you can't get good fresh plums in season however, this is an excellent way to prepare them. Discard vanilla pod, cardamom, and star anise. Place a rack in middle of oven and preheat to 350°F. Add the plums, cover and simmer for 4-5 minutes or until the plums are tender. Add the cardamom and plums to the liquid, turn to a low heat, and leave covered for 20 minutes. Heat gently until the sugar dissolves. When you can't get good fresh plums in season however, this is an excellent way to prepare them. The cardamom adds an exotic flavour to the pears and combined with the saffron give the sirup a honey-like flavour. In a large saucepan, combine the water with the Lillet, sugar, vanilla bean and cardamom pods. Bring to the boil and simmer uncovered for about 10 minutes until you have a slightly syrupy poaching liquid. 2 Halve plums and remove stones if possible. Add the plums, cover and simmer for 4-5 minutes until the plums are tender. Microwave tip: combine the water, caster sugar and cardamom pods in a large microwave-safe bowl. A slow cooker can can take your comfort food to the next level. To poach the plums, place the sugar cardamom pods, cinnamon stick and vanilla pod in a saucepan. SwedishFood.com is run by a not-for-profit company set up to help English speakers around the world who would like to learn more about Swedish food.