Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. Learn how to cook great Brandied plums . Set the figs in a small saute pan and add the crushed cardamom pods, 1/4 cup water, and 1 Tbsp brandy. Pack plums in hot, sterilized jars, filling to 1/2 inch from top. Prep Time. MyRecipes may receive compensation for some links to products and services on this website. You can use Italian plums, or wild plums, or regular ole plum plums. Sampling from the trays to pick the best plums and juiciest peaches is as much a part of our family tradition as our yearly week at the beach together. Arrange peaches cut-side up in the prepared baking dish. Bring to a simmer over medium-high, and cook, stirring occasionally, until sugar has dissolved. To make brûlées with the plums, strain and pour all the liquid back into the pan. Cook Time. Get one of our Brandied plums recipe and prepare delicious and healthy treat for your family or friends. This easy- to- make recipe can be prepared in a jiffy. Pour in the compote while still hot and close the jars immediately. Uncover and store, tightly covered, in the refrigerator. Prep Time. They keep for at least 1 year ...if you can even wait that long Anonymous Rating: Unrated 10/05/2011. Brandied-rasher bacony chicken. Since the alcohol does the preserving, any fruit that floats above the surface may rot or mold. These were so wonderful and couldn't have been any easier to make. Wash the plums. Directions Pierce 450g (1lb) firm plums all over with a skewer or knife and put into a large bowl with 300g (11oz) golden caster sugar, 1 litre (13⁄4 pints) brandy and 1 cinnamon stick. Cook Time. https://cauldronsandcupcakes.com/2015/03/09/simple-stewed-plums-recipe Delia's Fresh with Mascarpone Cream recipe. Cover with aluminum foil. Cover with lid and shake gently until sugar dissolves. Cook and stir over low heat 8 to 10 minutes until sauce thickens and coats a metal spoon. Poaching fruit adds a new dimension of flavor and texture to fruit. 10 mins. https://www.theguardian.com/lifeandstyle/2014/sep/07/nigel-slater-plum-recipes MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. J. Once apples have cooked remove the apples from heat. Blend in apricot nectar. If not serving right away, place the pears upright in a bowl and pour the brandy sauce on top. Slowly bring to the boil, stirring gently, … Try it on ice cream or alongside some creamy cheese, or serve over cornmeal waffles . Remove from the heat; stir the remaining tablespoon of brandy. The plums are immersed and poached in … Rate this Brandied Plums recipe with 3 lbs purple plums (about 12), 1 cinnamon stick (about 1-inch), 2 cups sugar, 1/4 tsp salt, 2 cups brandy Partly close the jar, leaving a gap for steam to escape and place the jar in the stockpot of boiling water for ten minutes. While the highways are much faster, we’d miss out on one of the best parts of the trip if we took them: pit stops at farm stands. Dissolve the sugar in it completely. These plums are good served either warm or chilled. Serves-Difficulty. … Pierce 450g (1lb) firm plums all over with a skewer or knife and put into a large bowl with 300g (11oz) golden caster sugar, 1 litre (13⁄4 pints) brandy and 1 cinnamon stick. Add all ingredients to a clean glass jar.Add more brandy to the jar, if necessary, to fully submerge the plums. Bring brandy and sugar to a boil in a large nonaluminum Dutch oven over high heat. Add the plums and poach for 15 minutes until soft. Dust the icing sugar over the fruit and add three tablespoons of water, the rose syrup, lime juice and vanilla pod to the pan. Bring mixture to boiling. Half fill jars with reserved syrup, run a butter knife down the jar to remove air bubbles; fill jars to the top with BRANDY. Make sure the fruit doesn’t rise above the brandy; weigh it down if necessary. Greengage Plums in Brandy. Beat butter with powdered sugar until light, beat in eggs. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. This dish is prepared using minimum ingredients like plums, sugar, vanilla extract, water, and cinnamon sticks. Let stand for 15 minutes to cool slightly. Add plums and spices to jar or crock, gently stir to cover all fruit. To poach 10 plums. The British plum season starts in late July with the Opal variety and finishes in mid-to late-September with the Marjorie Seedling. Quarter and pit and the plums that will not fit in the jar and then re-pack the jar, interspersing the whole plums with the plum quarters. In large saucepan (to hold 4 pears)combine water, brandy, sugar, honey, marmalade and ginger. Cook, stirring until sugar dissolves. Savage Gibson; Styling: Leslie Byars Simpson. Let the syrup cool for ten minutes, then stir in the brandy and immediately pour the liquid into the jar of plums, filling the jar up to a half inch from the rim. Good appetite! Crecipe.com deliver fine selection of quality Brandied plums recipes equipped with ratings, reviews and mixing tips. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Difficulty. Feb 28, 2015 - We’re all about good recipes, and about quality home cooking that everyone can enjoy. Pierce plastic with the tip of a sharp knife. 10 mins. Place plums and berries in a saucepan with the port, red wine, brandy, orange juice, castor sugar and vanilla pod. Wipe the rims, cover with the lids and screw on the bands fingertip-tight. this link is to an external site that may or may not meet accessibility guidelines. Total Carbohydrate Use a slotted spoon to remove the plums from the poaching syrup and set aside. A superbly fresh aroma of just painted timber, earthy petrichor, damp moss and then cut grass, tinned peaches and conference pears poached in brandy. Before serving, melt butter or margarine in a small saucepan. Place the wine, honey and vanilla pod in a pan large enough to hold all the peaches, then gently heat until the honey has dissolved. And now, so is this stone fruit sangria. Preparation. In a two quart saucepan, bring the sugar, salt and 1 cup of water to a boil, then turn to low and simmer for ten minutes, stirring occasionally. Place them in a 1-quart jar with a tight lid and stir in the sugar. Brandied plums recipe. Remove from oven. Fruit should not be exposed to air, so if some fruit rests above the liquid, just add more brandy/sugar until it covers it. You caramelize butter and fruit in a skillet, add a dash of alcohol, flambé, and cook until the flames go out. Place over high heat and boil. Cover … Start the poaching liquid first. Use a 2 to 1 ratio, e.g. Add the washed whole plums with stones still inside. Remove from syrup and cool. Add plums. Stir the sugar & water together in a heavy-based saucepan. In a two quart saucepan, bring the sugar, salt and 1 cup of water to a boil, then turn to low and simmer for ten minutes, stirring occasionally. 2 handfuls small plums 1 cup brandy 2 tablespoons sugar. Place the plums in a shallow, heavy-bottomed saucepan. Add a cinnamon stick and a clove to each jar. Add all the other ingredients, apart from the pears, put over a low heat, then stir until the sugar has dissolved. I suppose, if you wanted to, you could skip the water altogether and just can these in straight Brandy. Combine Armagnac, sugar, 1/2 cup water, cinnamon and ginger in medium saucepan. Pack plums in hot, sterilized jars, filling to 1/2 inch from top. Add the last two tablespoons of Brandy to the apples and stir. Learn how to cook great Brandied plums . When fruit is cooked (5-7 min), remove pan from heat, drain (reserve); cool fruits and spoon carefully into prepared jars. Easy. In a small saucepan simmer 1 cup water, granulated sugar, and rum, stirring occasionally, 10 minutes. 1 cup rum, 1/2 cup sugar. I've used bottled peaches, I've used canned peaches, and it honestly doesn't matter which, but I'm afraid you have to resist the healthier peaches canned in fruit juice rather than syrup. Reduce heat and simmer, uncovered, for 5 minutes. The alcohol preserves the pears so well and gradually seeps into the fruit in a most warming and mellow way. Be sure to store them in the refrigerator, not the pantry. Uncover and stir in vanilla and zest. Poach for 20 minutes over low heat. Stir mixture over medium heat until sugar dissolves. These plums can be eaten right out of the jar, or used to make all sorts of wonderful desserts. Here, poached pears meet the hot toddy as the fruit is poached in a comforting, honey-sweetened Earl Grey tea spiked with brandy. This is a beautiful condiment to eat with roast ham, hot or cold, and I love it with cheese too. Grilled Pork Tenderloin and Plums with Creamy Goat's Cheese Sauce. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Use a butter knife to release any air bubbles caught in the jars. The longer you leave them the nicer they get, we are still eating out of a jar from 2010 that Mum made for us, and believe me you only need a couple of slices with a dollop of cream or ice cream to feel like you have really had a tasty luxurious dessert. Reduce heat, and simmer, stirring constantly, 2 to 3 minutes or until sugar dissolves completely. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Remove from heat and stir in brandy or brandy extract. The alcohol preserves the pears so well and gradually seeps into the fruit in a most warming and mellow way. Cover tightly with microwave plastic wrap. 12 large plums, or more if small 90g caster sugar 250ml water 2 whole star anise 6 cloves 3 lumps of preserved ginger in syrup, chopped 4 tablespoons of syrup from the ginger jar. Cook at 100% for 8 minutes. Cool and cover with lids. The technique arose as the solution to saving barely firm fruits that weren’t “ripening satisfactorily on the tree,” according to Wikipedia.. Cover plums with hot syrup, filling to 1/2 inch from top. 12 large plums, or more if small 90g caster sugar 250ml water 2 whole star anise 6 cloves 3 lumps of preserved ginger in syrup, chopped 4 tablespoons of syrup from the ginger jar. Pour in enough brandy to fill the jars, leaving ¼ inch of headroom. Combine the plums, sugar, water, balsamic vinegar, star anise, cinnamon sticks and orange peel in a medium-size saucepan over low-medium heat. Everybody understands the stuggle of getting dinner on the table after a long day. Continue to simmer syrup over medium heat until it has thickened, about 10 minutes, then stir in brandy if using. Pour the brandied syrup over the fruit. Prep Time. I want to do peaches in brandy for xmas pressies - could I follow the same principle but using brandy in place of the vinegar or perhaps in grand marnier would work well too any one got any tips or suggestions they would be welcome. Wipe the plums & remove their stalks. Find more ways to use seasonal fruit at BBC Good Food. Let the syrup cool for ten minutes, then stir in the brandy and immediately pour the liquid into the jar of plums, filling the jar up to a half inch from the rim. You can even add orange juice, cardamom or vanilla pods to give the syrup any flavor of your choice. In a 4 to 6-quart saucepan, combine the water, orange juice, peach brandy or nectar, sugar, honey, and vanilla. Then, mix in the brandy/cornstarch mixture, vanilla, nutmeg, allspice, and cinnamon into the sugar mixture. The syrup added to the plums contains the strong taste of cinnamon sticks and vanilla extract. The longer you leave them the nicer they get, we are still eating out of a jar from 2010 that Mum made for us, and believe me you only need a couple of slices with a dollop of cream or ice cream to feel like you have really had a tasty luxurious dessert. Reduce heat; add plums and cook until soft, 5-7 minutes. 11 ounces of whole pitted prunes, cut in half (one small container from whole foods) 1 ½ cups red wine ¾ cup brandy Remove pears from liquid with a slotted spoon. Typically, the prunes are then stuffed into a loin of pork. Boil the syrup rapidly until reduced by a third. 92 %. Whip together the cream, vanilla seeds and icing sugar and serve spooned over the plums and berries. Remove from oven. (The water should be about 1/4 inch high in the pan) Bring to a simmer and simmer the figs for about 5 minutes, constantly basting the figs with the liquid. Heat the red wine in a saucepan but do not boil. 45 mins. Posted by sweetiejo on 17th August 2015; Vanilla poached plums recipe. Step 2 Remove air bubbles, and wipe jar rims. Cook Time ... Poached Plums in Rose Syrup. Cover and refrigerate for at least 2 hours, and up to 2 days. Wash plums and prick them all over with a needle. Plums are small purple-skinned fruit about the size of a ping-pong ball but al little less round. 20 mins. Scrape in seeds from vanilla bean; add bean. Wipe the plums & remove their stalks. Crecipe.com deliver fine selection of quality Brandied plums recipes equipped with ratings, reviews and mixing tips. Jul 25, 2017 - A simple dessert using seasonal plums, best served with something creamy. Combine all of the ingredients in a medium saucepan and bring the mixture to a simmer. While the highways are much faster, we’d miss out on one of the best parts of the trip if we took them: pit stops at farm stands. Serves. Each variety has a 2-3 week season. I would store in the refrigerator or in a cold dark pantry. Poached Plums, spices and ginger Serves 4. Preparation. If you can find only slices, not halves, so be it. Cook in the same quantity of syrup for 10 minutes. Increase the heat to medium-high and cook liquid uncovered until slightly thickened and able to coat the back of a spoon (about 5–7 minutes). Lower the peaches into the pan, cover and simmer gently for 15-20 mins until tender but not overly soft. Sampling from the trays to pick the best plums and juiciest peaches is as much a part of our family tradition as our yearly week at the beach together. © Copyright 2021 Meredith Corporation. 4. Brandied plums recipe. These plums look beautiful on the table. Some musky hints of old garage, oily toolboxes and chamois leather. Plums Poached In Brandy Recipe by admin | ifood.tv butter, plum, brown sugar, brandy, orange juice On each of four 12 in 30 cm squares double thickness foil arrange 4 or 5 plum halves. Get full Brandied Plums Recipe ingredients, how-to directions, calories and nutrition review. Offers may be subject to change without notice. Bring brandy and sugar to a boil in a large nonaluminum Dutch oven over high heat. Shape foil into cups set aside. The fruit is different but the technique is the same. Add pears and poach gently 10 to 15 minutes or until tender. Pour in brandy, covering plums by at least an inch. Good appetite! Bring to boil for one minute, stir and turn to simmer. Add the peeled peaches and return to a boil. Remove the fruit and pack in to hot sterilized jars. Preparation. Crecipe.com deliver fine selection of quality Vanilla poached plums recipes equipped with ratings, reviews and mixing tips. Combine brandy and sugar, cinnamon stick and cloves in a deep skillet. Lift out vanilla bean pod and scrape seeds into poaching liquid, then boil liquid until reduced to about 1 cup, 10 to 15 minutes. Is there a gluten free cake/recipe/idea for using them? Put the brandy, lemon rind, sugar and cinnamon in a large pan and heat gently until the sugar is dissolved, stirring gently. Meanwhile, mix nuts together with the remaining 2 … Wash and dry pears. Reduce heat, and simmer, stirring constantly, 2 to 3 minutes or until sugar dissolves completely. Good appetite! WOW! This recipe works well with pears as well. Add peaches, stem ends up. Made some plum brandy and now have a bowlful of very boozy plums. Method. Stir in … 10 mins. Partly close jar, to leave gap for steam to escape, and place in pot of boiling water for 10 minutes. Soaking Prunes in Armagnac (or in our case Brandy) is common throughout France form the Loire valley to Gascony. Heat over a medium heat never allowing it to boil. Poached Plums, spices and ginger Serves 4. Stir honey, brown sugar, and cinnamon into the melted butter; bring to a … Reduce the liquid by half until very sweet and sticky. Every summer since I can remember, we drive the back roads to the beach. Cover and simmer 5 to 10 minutes, turning the plums gently, once or twice, until just tender. I followed the recipe exactly, and WOW! Get one of our Vanilla poached plums recipe and prepare delicious and healthy treat for your family or friends. Credit: Pour the wine and 600ml water into a pan. Store plums in refrigerator up to 1 month. That liquid is reduced to a luscious syrup, for an elegant, complexly flavourful dessert. So, you can prepare it if you have sudden guests dropping by. USE YOUR POACHED PLUMS IN BRûLéES. Next add your sliced apples to the saucepan, and cook for 7 to 10 minutes or until desired tenderness. Stir the sugar & water together in a heavy-based saucepan. 4. Store in … I make no changes to this recipe other than using Truvia® brown sugar as a substitute. The plums are immersed and poached in the sugar syrup to give them the desired flavors. This recipe uses a light syrup that is gently spiced, with an added splash of alcohol (namely Brandy) if you choose to add it. Bake pears in the preheated oven for 20 - 25 minutes, or until fork-tender but not mushy. Carefully remove the jar with a jar lifter or two pairs of tongs and close the lid tightly. To serve, dollop a tablespoon of sweetened mascarpone on a plate and top with a spoonful of poached plums. Bring sugar, orange juice, water, zest, and vanilla bean to a boil in a 4-quart heavy saucepan, stirring until sugar is dissolved. The fruit with syrup needs to be refrigerated for at least 2 hours, and up to 2 days. Bring brandy and sugar to a boil in a large nonaluminum Dutch oven over high heat. Seal jars with lids, shake gently to mix syrup and brandy. This combination of fresh, ripe peaches, and the luscious flavour of Marsala wine make a supremely good summer dessert that has the added advantage of being made well in advance. Bring to a full boil. Jo xx. Have ready a bowl of ice and cold water. Every summer since I can remember, we drive the back roads to the beach. You can can these poached peaches by processing in a water bath for 25 min after filling and sealing. The grow in temperate climates like the UK, France and doubtless North America too. Helpful (17) VJUNE Rating: 5 stars 10/22/2007. Instead of allowing the texture to go from unripe to gritty, poaching pears adds sweetness and spiced aromas to transform pears into a luxurious dessert. Wash and stem the plums and prick several holes around the stem ends. Reduce heat, and simmer, stirring constantly, 2 to 3 minutes or until sugar dissolves completely. Learn how to cook great Vanilla poached plums . 277.7 g Step 3 Put butter in a saucepan over medium-low heat, add almonds, and heat together until butter melts, about 2 minutes. Stir in brown sugar, whipping cream, and corn syrup. MyRecipes.com is part of the Allrecipes Food Group. Boil a stockpot of water, as deep as the shoulder of a 2-quart jar with a hinged lid. Boil the leftover syrup until it thickens slightly, then spoon it over the fruit, filling the jars ¾ full. To poach 16 plums. How to Make It. Put over a low heat and cover with a round of baking paper so that none of the liquid can evaporate. Chai-Poached Apricots and Plums More elegant than jam but just as handy, this compote goes with almost everything. Easy. Water adds ripe yellow plums, freshly brewed nettle tea, apple pie with cinnamon, star anise and vanilla caramel. Tips: Finely chop vanilla pods and blend with coffee to make a vanilla-flavoured brew. Pref Without gluten free f In a medium saucepan, combine sugar and 2 cups water. Mascarpone cream cheese has a rich dairy flavour, but it does tend to be a bit heavy, so mixing it with an equal quantity of ftomage frais lightens the The syrup is heaven, a gorgeous red-purple and is lovely to drink as a syrup or to mix with something for a cocktail--it is particularly delicious with champagne. Get one of our Brandied plums recipe and prepare delicious and healthy treat for your family or friends.