Plums Poached in Earl Grey Tea
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This delicious recipe was provided to us by our friends over at Abel & Cole, and is a UK seasonal recipe for late July, August, September and early October. |
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Ingredients
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6 plums, (if small leave them whole, otherwise cut in half and remove the pit)
500 ml water (the water should just cover the plums in the saucepan)
2 bags Earl Grey tea
4 tablespoons granulated or castor sugar
juice of half lemon
optional: half a cinnamon stick |
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Method
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- Bring the water to the boil in a saucepan. Remove the saucepan from the heat and add the tea bags. Cover and leave to infuse for about 10 minutes. Remove the tea bags and bring the water back to the boil.
- When boiling, stir in the sugar and lemon juice to dissolve. Add the cinnamon stick if you are using one. Reduce the heat to a gentle simmer, add the plums and poach until tender (don’t worry if the skins split). They could take from three to ten minutes depending on the size of the fruit and how ripe it is.
- Remove the plums and set aside. Continue simmering the liquid until it reduces to a light syrup. Keep tasting it as it goes and remove the cinnamon stick when you like the flavour.
Serve warm or cold with either cream, créme frâiche or ice cream.
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Time From Cupboard-To-Table
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30 minutes |
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Notes & Variations on
Plums Poached in Earl Grey Tea
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You may find that you prefer more or less sugar and can adjust the recipe accordingly to your taste. |
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