Half-moon Bay Poached Plums

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3 plums (red beaut)
• 1 orange muscat dessert wine (750 ml nibbia wine)
• 4 tablespoons fine sugar
• 1 cinnamon stick
• 3 cloves (whole)
• 1 star anise (whole)
• 2 bay leaves (whole)
• 1 tablespoon orange juice (fresh)
• 1 tablespoon lime juice (fresh)
• 1 tablespoon orange zest
• 1 tablespoon lime zest
• 2 teaspoons arrowroot
• 1 tablespoon cold water
• 1 pint raspberries (fresh)
• 1 pint strawberry (fresh)
• 1/2 pint cream (heavy whipping)
• 1/2 teaspoon vanilla extract

Recipe

• 1 peel plums, cut in half, remove pits and place in a bowl of lemon water.
• 2 combine wine, sugar, cinnamon stick, cloves, anise, bay leaves, orange juice, lime juice, orange zest and lime zest into a shallow braising pan. bring to a full boil and reduce to a slow simmer. place plums in and cover with a sheet of bakers paper.
• 3 poach plums 15-20 minutes or until they are tender. remove plums with a slotted spoon and hold warm for service.
• 4 strain wine sauce with a chinoise or fine sive. bring to a full boil and reduce to a slow simmer. reduce sauce by half or about 10 minutes.
• 5 in a small bowl wisk together arrowroot and cold water. slowly wisk arrowroot into the wine sauce. wisk sauce for 3-4 minutes or until thickened. remove wine sauce from heat and hold warm for service.
• 6 add heavy whipping cream, vanilla extract and 1 teaspoon fine sugar to a chilled steel bowl and whip heavy cream until firm.
• 7 dizzle wine sauce over the bottom of a warm plates. place one plum pit side down and drizzle warm wine sauce over the plum.
• 8 garnish plates with fresh red raspberries, fresh strawberries and whipped cream.