Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): tell us
Ingredients
- 2 Earl Grey tea bags
- 3/4 c Sugar
- Juice of 1 lemon
- 6 Plums
Preparation
1. Bring 6 C of water to a boil in a large nonreactive saucepan. Add tea bags, remove from heat, cover, and steep for about 10 minutes. Remove tea bags and bring back to a boil. Add sugar and lemon juice and stir until sugar is dissolved, about 2 minutes. 2. Reduce heat to medium low so that liquid is barely simmering. Add plums and poach until tender, 30 seconds to 1 minute. (If plums are not very ripe, this will take longer.) Remove plums from liquid and let cool. Reduce poaching liquid to the consistency of light syrup. For an elegant presentation, Pull plum skin back from fruit, leaving it attached at the stem end (this doesnt work on all plum varieties). Serve plums with some of the poaching liquid. Martha Stewart Living/August/94 Scanned & fixed by Di Pahl Posted to MM-Recipes Digest V4 #033 by John Merkel on Jan 31, 1997.
