French · Dessert
Plums Poached in Red Wine with Mascarpone
Halved plums are gently poached in a spiced red wine syrup scented with cinnamon, star anise and orange zest, then chilled and finished with a cool dollop of whisked mascarpone. The fruit stays tender rather than collapsed, and the reduced poaching liquid turns glossy and faintly jammy, playing sweet-tart fruit against rich, barely-sweetened cream in a classic French bistro-style fruit dessert.
$2
10 minsPrep
13 minsCook
43 minsTotal
EasyLevel
Nutrition per serving
244Calories
2.1gProtein
13.5gFat
25.6gCarbs
22.2gSugar
1.6gFiber
16mgSodium
36mgChol
8.6gSat Fat
259mgPotassium
48mgCalcium
0.7mgIron
0.1mcgVitamin B12
10.4mgVitamin C
0gPolyol
0gAllulose
2.5gAlcohol
Goes well with
Darjeeling Tea
local
Burgundy Pinot Noir
international
gluten-free
sweet-spot
all-time-classics
Instructions
1
Halve and pit the plums, keeping the skins on for colour and structure.
2
In a small saucepan, combine the red wine, sugar, cinnamon, star anise and orange zest strips, and bring to a gentle simmer, stirring to dissolve the sugar.
3
Lower the heat and slide in the plum halves, cut side down, poaching gently for 6-8 minutes until just tender but still holding their shape.
4
Lift the plums out with a slotted spoon into two serving bowls, then raise the heat under the liquid and simmer briskly for 4-5 minutes until reduced by roughly a third to a light syrup.
5
Strain the warm syrup over the plums, discarding the star anise and zest, and leave to cool to room temperature for 10 minutes.
6
Chill the bowls for at least 20 minutes, then spoon a dollop of lightly whisked mascarpone over each portion just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 160g160g Plum, halved and pitted,
- 120g120g Red Wine, , 40% alcohol retained
- 25g25g Sugar White,
- 1g1g Cinnamon Ground,
- 1g1g Star Anise, whole pod,
- 10g10g Orange, zest strips,
- 60g60g Mascarpone, lightly whisked, 1
