Photograph by Grant Cornett Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Poached Plums

Desserts from Issue 1 – Summer 2012 – Float

William Carlos Williams famously espoused the delectable nature of cold, icebox plums, and while we concur with the famous poet, we tend to think they can be just as delicious when served warmly poached after sitting in a spice bath, slapped with a dollop (or two, or three) of vanilla ice cream or thick Greek yogurt.

serves 6

  • 1 lemon
  • 2 cups water
  • ½ cup sugar
  • 3 cinnamon sticks
  • 6 whole cloves
  • 1 star anise
  • 6 firm plums, cut into wedges

  • 1

    Using a peeler, zest the lemon in strips. Add zest and all the remaining ingredients, except the plums to a medium saucepan. Bring to a boil then simmer 5 minutes. Add the plums to the simmering liquid and poach, remaining at a very gentle simmer, until just tender but still keeping their shape, about 10 minutes.

  • 2

    Cool 20 minutes. Squeeze in juice from the lemon. Serve warm or chilled and topped, if you like, with Greek yogurt or a scoop of vanilla ice cream.