- 16ea FIRM RED OR DARK PLUMS - CUT IN HALF & STONES REMOVED
- PICKLING INGREDIENTS
- 1L bottle RED WINE
- 1 cup CASTER SUGAR
- 1/2 cup BALSAMIC VINEGAR
- 2 tablespoons CORIANDER SEEDS
- 1 tablespoon WHOLE PEPPERCORNS
- 10 whole CLOVES
- 4 bruised BAYLEAVES
- STRIP ORANGE PEEL
Poached, pickled plums
Alexander Wood
24th February 2011
Poached, pickled plums
reserve the poaching liquor for further use
Ingredients
Method
PLACE ALL LIQUID INGREDIENT INTO A SUITABLE (NON REACTIVE) SIZED SAUCEPAN, BRING TO A SIMMER.
PEEL AND CENTRE CORE PEARS, LEAVING WHOLE. IMMERSE INTO THE SIMMERING RED WINE, COVER WITH A CARTOUCHE AND A SMALL LID SUFFICIENT IN SIZE TO FALL JUST INSIDE THE SAUCEPAN AND TO PRESS DOWN THE PLUMS, SO THAT THEY ARE COMPLETELY SUBMERGED.
BRING TO A GENTLE SIMMER & COOK GENTLY FOR AROUND 6 - 10 MINUTES UNTIL JUST DONE! - KEEP AN EYE ON THE PLUMS AS THE COOKING TIME WILL VARY DEPENDING UPON RIPENESS OF THE PLUMS - THE MORE RIPE = LESS COOKING!
WHEN COOKED, REMOVE PAN FROM STOVE AND ALLOW PLUMS TO COOL IN THE RED WINE, THIS WILL IMPROVE THEIR COLOUR. WHEN COLD, PLACE INTO A CLEAN CONTAINER, COVER, DATE/LABEL AND REFRIGERATE UNTIL REQUIRED.
TO SERVE - CUT INTO WEDGES FOR EACH PORTION.
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