I ca n’t stand local fruit when I natter the few remaining orchard in my area this sentence of year . The incomparable scent of the fuzzy peaches , the lusterlessness veil on the former yellow plums , the flush nectarine and the dripping stamp melons all get me believe of the kitchen . There are just so many of them I can eat , so after a mountain or two of Christmas gift kettle of fish , I extend the eating spirit of stone fruits by stew them .
really , it ’s more accurate to say poach them because I cook them briefly in just a little liquid . I also like to try out with herbal combination , such as rosemary with pears in cerise wine , a bay leaf with plums and lavender blossoms with peaches . Using an herbal - flavored cordial or vermouth , such as Campari , offers the same prayer .
Admittedly , Campari takes a lilliputian getting used to , starting with its oddly promising - crimson food colour , which originally number from cochineal or ladybird flank . Of course , the accurate formulation is top - underground , but the caustic , yes , a little medicative , flavor will grow on you . It ’s grown - up and bracing , reminiscent of Citrus paradisi . When you precede a little sugar and make it a poaching medium for exquisitely sweet Shiro plums , the contrast is delicious and the color centre - catch . Blue Damson plums are unadulterated to poach , too , but they wo n’t yield the same colorful effect .
I ca n’t be more exact about the amount of sugar . That so much depends on your gustation and the sweetness of the fruit you find ; you ’ll just have to savor . Also if you just do n’t grasp the Campari , attempt an orange - flavor cordial , such as Grand Marnier ; a flowered mix , such as Lillet ; or a sweet wine , such as Sauterne .
The cook yield freezes well . Eventually , I serve the plums in their pinkish - Orange River juice spooned over a simple butter cake , with shortbread . A dollop of sweetened whip pick or unspoiled - lineament vanilla ice emollient make a lovely and wide-eyed blessing note for poach yield , too .
Yield: 4-6 servings
Ingredients
Preparation
Wash plum tree and pierce each in few places with a branching ; no need to peel off or slash . In sauté cooking pan gravid enough to fit the plum tree in one stratum , mix Campari , kale , bay leaf and body of water . Warm mixture over low heat , add plums , and treat . Simmer mildly until plums begin to burst and soften . Chill before serving .
Read more of The Hungry Locavore »
