Ingredients

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

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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