One of the highlights of last week was the fact that plums were cheap at my corner shop. I do love plums and try to make the most of the season. These plums were for the most part of a firm kind so they lent themselves very well to being poached in syrup although I have made it with just about any plums I’ve gotten my hands on over the years. The thing to remember is that because the syrup is hot, the cooking will continue in the jar, so you have to be careful not to end up with a mush (which has happened to me more than once). The plums will need somewhere between just being brought to the boil to three minutes. No more. Make sure the jar is heat proof and sterilized before storing the plums.
Plums poached in vanilla-syrup;
500 gr of plums
3.5 dl of water
2.5 caster sugar
0.5 vanilla bean ( or 2 teaspoons of good vanilla sugar)
- Bring water,sugar and vanilla bean to the boils and let it simmer for about ten minutes.
- While it is simmering, rinse the plums and then cut them in half and remove the stone.
- When the syrup is ready, add the plums and let them simmer along for one to three minutes.
- When they are ready, transfer them to a heat proof jar and pour the syrup over. Remove the vanilla bean if you have used one. Let it cool of a bit before closing the lid.
- The plums will be ready to eat the day after!! Enjoy with yoghurt for breakfast or with whipped cream (or possibly custard) as a dessert.
The plums don’t last long, about a week in the fridge but you can put them in a plastic container (with syrup and all) and keep them in the freezer to have something delicious in winter. I haz no chill so I’m eating them all now.