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