Boil the poaching liquid over high heat until reduced to 1 1/2 cups, about 12 minutes. 2 Halve plums and remove stones if possible. Halve plums, remove pits, and return to poaching liquid. Let me start off by saying that if it's good enough for … 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. Using a slotted spoon, transfer the plums to a plate. 9/13/2016 2 Comments When your current drinkable obsession has Beautifying properties, you put it on absolutely everything. 200ml of water. It's also used in Nordic cuisine, especially for baked goods like sweet breads, and buns. Leave to cool slightly. The cardamom adds an exotic flavour to the pears and combined with the saffron give the sirup a honey-like flavour. Wash the plums, cut them in half and remove the pit if possible (if not it will be easy to remove after poaching). ripe plums (any variety), halved and stoned. Pour the plums and syrup into a heat-resistant bowl. Add to pan cut side up. To make this dessert, place the sugar, a little water, balsamic vinegar, spices and plums into a saucepan. Preparation. Instructions. Reduce heat, add plums, cardamom, and star anise; scrape in vanilla seeds and add pod. Let the pears simmer for a few minutes, then add lemon juice and poach them a little more. Over a medium heat, dissolve sugar in water until you get a syrup. Method. Vanilla, cardamom, ginger, pepper, orange or nutmeg are all good partners to plums. 3. Soft, tart plums poached in a slightly sweet sauce, flavored with cinnamon and star anise. How to Make Poached Pears. Using a paring knife, score plums all the way around, starting and ending at stem end and cutting … print method. Microwave tip: combine the water, caster sugar and cardamom pods in a large microwave-safe bowl. They're perfect for an elegant dessert on their own, or served with ice cream! Remove the pan from the heat. These stewed plums are incredible. All Rights Reserved. 1. Remove from oven and let cool for a few minutes. gelatine leaves/ powder. 1 55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. (See microwave tip.) A slow cooker can can take your comfort food to the next level. Bring to a boil and cook, stirring, until the sugar is dissolved, about 1 minute. Bring to a gentle boil, then simmer for 5 minutes. 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. Serve the plums with the yoghurt. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. Add 2 tablespoons of water and bring to a boil. All you have to do is pour the wine, water, cardamom pod, and a little honey into a saucepan. Method. This takes about 30 minutes but the time will vary according to the ripeness of the pears used. Orange Poppy Seed Cake A moist poppy seed with orange syrup and candied orange peel on top. Add the plums, cover and simmer for 4-5 minutes or until the plums are tender. Reduce to a simmer and add the plum halves. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Remove from heat and let plums cool in poaching liquid. Place a scoop of Cardamom Gelato next to the plums. Infused with warm and delicate herbs and spices, then drizzled with a golden colour syrup reduced from the poaching liquid, … Stir in the plums and simmer over moderate heat until just tender, about 5 minutes. Simmer until plums are just tender, 10 minutes. Our 22 Best Crock Pot and Slow-Cooker Recipes. Looking to amp up your beef stew but unsure where to start? This cardamom, saffron and vanilla poached pear is delightful. 1. Poached plums. Drizzle with honey, olive oil, salt, and … 4. Serve the plums when still warm with some crème fraîche and some almond thins. 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. Add the Cognac to the baking dish and stir until blended with the pan juices. Add the cardamom and plums to the liquid, turn to a low heat, and leave covered for 20 minutes. Cover with a sheet of parchment paper and a tight fitting lid and cook over a very low heat until the pears are tender. Set aside for 30 minutes to infuse. 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. 2. Although I have used cardamom other spices such as vanilla, star anise or cinnammon can be used instead if preferred. Bring to the boil and simmer uncovered for about 10 minutes until you have a slightly syrupy poaching liquid. To poach the plums, place the sugar cardamom pods, cinnamon stick and vanilla pod in a saucepan. Increase heat and boil poaching liquid until reduced … Place the … Place in the fridge for 30 minutes to chill. Delectable little plums poached with vanilla, cardamom, cinnamon and cloves in the pressure cooker, ready in just 15 minutes. 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. Place a rack in middle of oven and preheat to 350°F. Beautifully tender plums, with a lovely vanilla scented and flavoured syrup spooned over top, with just a hint of lemon. 1. 1 lemon, peel only. Plums poached in Rosewater and Cardamom Syrup with Pistachio Brittle, Because Roses and ice cream. Add the plums and poach in the syrup for 15-18 … Cover and simmer for 4 minutes or until the plums are soft but still holding their shape. I've had the strongest urge … 60g sugar. This recipe is incredibly simple. Add the plums to a heat-proof bowl and set aside. 2. Butter a 9x5x3" loaf pan; line bottom and long sides with a strip of parchment paper, leaving overhang. Heat … Blueberry ... Poached plums, blue cheese Plums and grapes, baked in their juices to serve with cheese. Bring to a gentle simmer, then take off the heat. Cardamom poached plum jelly: 6 plums. These poached pears are a nice twist on the traditional red wine version. All Rights Reserved. Place the honey, water, cardamom pods and orange peel in a saucepan, bring to a boil and simmer for 5 minutes. Method. Discard the vanilla bean and cardamom pods. 8 cardamom pods, crushed. Method. When you can't get good fresh plums in season however, this is an excellent way to prepare them. Using a slotted spoon, transfer pears to a plate. Cardamom is used a lot in Indian and Middle Eastern cooking. Cool plums in syrup, spooning over syrup 2-3 times. 4 plums, quartered and de-stoned. 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. This recipe can be used to serve warm on top of a fruit cobbler or cake, mixed with yogurt or eaten as is! 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. Return the plums to the liquid, stirring to coat. Use a slotted spoon to remove the plums from the poaching syrup and set aside. To serve, dollop a tablespoon of sweetened mascarpone on a plate and top with a spoonful of poached plums. Add the plums, cover and simmer for 4-5 minutes until the plums are tender. 100g … Spoon over syrup. half still water, half fizzy water. Peel the pears with a vegetable peeler and half each one neatly from top to bottom to attain 8 halves. Plums baked with a crumble topping spiced with cardamom and ginger. John Duxbury. Add kaffir lime leaves, cinnamon bark, cardamom and mace, 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. Continue to simmer syrup over medium heat until it has thickened, about 10 minutes, then stir in brandy if using. 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. Preheat oven to 400 degrees. Add the plums, cover and simmer for 4-5 minutes or until the plums are tender. Put the milk in a pan and add the crushed cardamom seeds. Seeds and add pod them a little water, cardamom, saffron and vanilla in! Pears with a crumble topping spiced with cardamom and plums into a heat-resistant bowl boil! Tender, spooning syrup over once or twice, orange or nutmeg are all good partners to plums lends! Bowl and set aside if using baking dish and stir until blended with saffron! 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