Half-moon Bay Poached Plums

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3 red plums (beaut plums)
• 750 ml orange muscat dessert wine (nebbia 2006)
• 1 bay leaf
• 1/4 cup fine sugar
• 1 cinnamon stick (3-inches long)
• 3 whole cloves
• 1 tablespoon orange zest
• 1 tablespoon lemon zest
• 2 teaspoons arrowroot
• 1 pinch fine sea salt
• 1 pinch ground cinnamon

Recipe

• 1 peel plums, slice in half, remove stone and place in lemon water.
• 2 combine wine, bay leaf, sugar, cinnamon stick, cloves, orange zest and lemon zest in a shallow braising pan. bring liquid to a full boil and whisk liquid well.
• 3 reduce to a simmer, add plums and cover with baker's paper. turn and baste plums several times. keep pan covered and poach plums 15-20 minutes or until plums are tender. remove plums with a slotted spoon and hold warm for service.
• 4 strain poaching liquid and return to braising pan. bring liquid to a full boil and reduce to a simmer for 10 minutes or about a 1/2 cup remains.
• 5 combine 2 teaspoons arrowroot with 2 teaspoons cold water water in a small bowl and whisk until combined. wisk into sauce and stir until sauce has thickened. season with a pinch salt and ground cinnamon. hold sauce warm for service.
• 6 service.
• 7 drizzle warm wine sauce over the bottom of plate. fan each plum, place in center and drizzle sauce over the plum.
• 8 garnish with fresh strawberries, fresh red raspberries and whipped cream.