Caramelized Plums Poached in Brandy

comments (0) January 17th, 2009

KitchenGardener Magazine, archive

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When caramelizing sugar, take the pan off the heat as soon as the mixture starts to turn golden, or it might burn.

Photo: Ken Chernus

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Ingredients:
1 cup sugar
4 Tbs. water
6 medium red-skinned plums, halved and pitted
1/2 cup brandy
Whipped cream for garnish
Sprigs of mint for garnish

6 servings

In a medium skillet stir together the sugar and water and place over moderately high heat. Cook without stirring until the mixture turns a golden caramel color, 5 to 7 minutes. Watch the pan carefully so the caramel doesn’t burn.

Remove the pan from the heat and place the plums, cut side down, in the caramel. Lower the heat to moderate and replace the pan. Stir for several minutes, incorporating the juices from the plums with the caramel, but don’t turn the plums.

Add the brandy. The mixture will seize, but will eventually smooth out as it is stirred. When the mixture is smooth, invert the plums and simmer for 5 minutes, spooning sauce over the tops. When the plums are tender, remove the pan from the heat.

Serve the plums warm or chilled, placed cut side up, with brandy caramel sauce spooned over them. Top with lightly sweetened whipped cream swirled into the caramel sauce, and a sprig of mint. This is best served the same day.

Note: Apricots may be substituted for the plums.

Recipe by Edon Waycott
June 1999
from issue #21