Plums Poached In Vanilla Cinnamon Anise Recipes

CINNAMON PLUMS WITH FRENCH TOAST

Steps:

• For the plums: Put the cranberry juice and sugar into a wide saucepan and stir to help start dissolving the sugar. Then put the saucepan over a low heat until the sugar dissolves entirely.
• Halve the plums and remove the pits, then halve them again if they are big brutes.
• Once the sugar's dissolved into the red liquid, add the cinnamon stick, then turn the heat up, bring to the boil and let the pan bubble away for a couple of minutes until the mixture is on the way to becoming syrupy.
• Now turn the syrup down to a simmer and add the plum halves or quarters and cook them gently for about 10 minutes, although note that this is based on starting off with viciously unripe fruits so you might need less time.
• Once the plums are tender but not disintegrating, remove the pan from the heat, cover and leave to keep warm. You can make the plums in advance and either serve them at room temperature with the French toast or warm them up again.
• For the French toast: Whisk together the eggs, milk, ground cinnamon and sugar in a pie dish.
• Sit 2 pieces of bread in the eggy mixture, turning after each side has soaked up enough to color the bread yellow, so that it absorbs the liquid but doesn't fall to pieces.
• Melt half the butter in a frying pan and cook the 2 soaked pieces of bread for a couple of minutes each side. Transfer the yellow, eggy bread, scorched golden in parts, to warm waiting plates. Meanwhile, soak the next 2 slices.
• Melt the remaining butter to cook the last 2 slices in the same way.
• Serve alongside the beautiful scarlet plum compote.
• Make Ahead Note: The compote can be made 1 day ahead. Transfer to bowl to cool, then cover and refrigerate. Warm the compote gently in saucepan before serving.
• Freeze Note: Cooled compote can be frozen in airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat as above.

POACHED SPICED PLUMS

Steps:

• Combine plums, sugar, anise,cinnamon sticks and vinegar in saucepan.
• Bring to boil, stirring gently until sugar has dissolved.
• Cook then gently for 5 - 6 minutes until plums are tender.
• Serve as desired.

ROASTED CINNAMON PLUMS

Steps:

• Preheat oven at 350 degrees F.
• Cut the plums in half, and remove the pits. Place the plums in a baking dish, skin-side down, and sprinkle with sugar, and cinnamon, and grate a little lemon zest over the top.
• Place the baking dish in the oven and roast for about 30 minutes, or until soft.
• Serve over warm bread that has been buttered or 'buttered and honeyed.'

PLUM-VANILLA PRESERVES

Steps:

• Start with our step-by-step canning how-to.
• Put the plums, sugar, vanilla beans and cinnamon sticks in a large, wide saucepan. Squeeze the lemon juice through a strainer into the pan. Cook over medium-high heat, stirring occasionally, until the sugar dissolves and the mixture boils, about 10 minutes.
• Reduce the heat to medium and continue to cook, stirring occasionally, until a candy or deep-fry thermometer registers 220 degrees F, about 30 minutes. (To be sure that the mixture has reached the gel point, spoon some onto a chilled plate and put in the freezer until cool. The liquid should set; if not, continue to cook and retest after a few more minutes.) Remove the pan from the heat and let cool 30 minutes.
• Meanwhile, sterilize four 8-ounce canning jars and lids.
• Return the plum mixture to medium-high heat. Bring to a boil, stirring, then add the plumcots. Reduce the heat to medium and simmer until the plumcots are tender, about 5 minutes. Discard the cinnamon sticks.
• Fill the jars with the plum mixture, leaving 1/2 inch headspace, then seal and process.