My F&W
quick save (...)

Vanilla-Cardamom Poached Plums

  • ACTIVE: 20 MIN
  • FAST
  1. 2 cups water
  2. 1 cup Lillet Blanc
  3. 1/2 cup sugar
  4. 1/2 vanilla bean, split lengthwise
  5. 6 cardamom pods, lightly crushed
  6. 8 large plums, pitted and quartered
  1. In a large saucepan, combine the water with the Lillet, sugar, vanilla bean and cardamom pods. Bring to a boil and cook, stirring, until the sugar is dissolved, about 1 minute. Stir in the plums and simmer over moderate heat until just tender, about 5 minutes.
  2. Using a slotted spoon, transfer the plums to a plate. Boil the poaching liquid over high heat until reduced to 1 1/2 cups, about 12 minutes. Discard the vanilla bean and cardamom pods. Return the plums to the liquid, stirring to coat. Spoon the warm plums and sauce into bowls and serve at once.
Serve With Vanilla ice cream.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.