| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Fruits, Desserts, Soup/stews |
6 |
Servings |
INGREDIENTS
| 2 |
|
Earl Grey tea bags |
| 3/4 |
c |
Sugar |
|
|
Juice of 1 lemon |
| 6 |
|
Plums |
INSTRUCTIONS
1. Bring 6 C of water to a boil in a large nonreactive saucepan. Add tea
bags, remove from heat, cover, and steep for about 10 minutes. Remove tea
bags and bring back to a boil. Add sugar and lemon juice and stir until
sugar is dissolved, about 2 minutes.
2. Reduce heat to medium low so that liquid is barely simmering. Add plums
and poach until tender, 30 seconds to 1 minute. (If plums are not very
ripe, this will take longer.) Remove plums from liquid and let cool. Reduce
poaching liquid to the consistency of light syrup. For an elegant
presentation, Pull plum skin back from fruit, leaving it attached at the
stem end (this doesn't work on all plum varieties). Serve plums with some
of the poaching liquid.
Martha Stewart Living/August/94 Scanned & fixed by Di Pahl
Posted to MM-Recipes Digest V4 #033 by John Merkel <jmerk@doitnow.com> on
Jan 31, 1997.
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