Poached plums

plumsTwo weeks ago while visiting my daughter in Montreal we both decided to have a “family” dinner with her roommates and a few friends.  One of my favorite things to do while away from home is going in farmer’s markets and grocery stores.  I get inspired by what is available and current in the city or region I am visiting.  While going down the aisles we came up with a menu: crabmeat stuffed fillet of sole, pears wrapped in prosciutto, haricots verts… As we were leaving the produce section I spotted our dessert! Beautiful plums on sale! They are not in season but a trip to the liquor store will take care of making a tasty dessert.


  • 6 medium plums
  • 1 1/2 cups of red wine ( I like to use Malbec)
  • 3/4 cup sugar
  • 1/2 tablespoon cinnamon
  • 1 teaspoon ginger
  • one pinch of ground cloves

Wash and cut the plums in half.  With the help of a small spoon, remove the pit. Set aside.

In a medium saucepan, bring the wine, sugar and spices to a boil.  Give the syrup a stir to make sure the sugar has dissolved.    Put the plums in the pan making sure they all get covered with the liquid.  Bring the temperature down to a simmer and cook for 15 to 20 minutes uncovered.  The plums are ready when they feel soft when pierce with a knife.poached plums

Set aside at room temperature until ready to serve.  Serve with ice cream , whipped cream or on their own for dessert.  They are also great with yogurt or on french toast, waffles and pancakes for breakfast.

NOTE: The cooking time will depend on how ripe the plums you purchased are.  Make sure not to overcook them as you will end up with mushy broken plums.breakfast

From my kitchen to yours,

CK, la fille du boucher

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