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Ingredients:
6 black or golden plums
1 bottle Belgian-style wheat beer, such as Blue Moon or Allagash White
1/4 cup granulated sugar
1 cinnamon stick
1 teaspoon orange zest (from 1/2 orange)
1/2-inch ginger, peeled and sliced into thin rounds
Slice the plums in half and remove the pit.
Combine the beer, sugar and spices in a medium sauce pan. Bring the liquid
to a boil. When all the sugar is dissolved, add the plums and return the
liquid to a boil. Reduce the heat to medium-low and cover the pan.
Stirring occasionally, cook the plums until they are soft, 6-8 minutes.
Scoop out the plums with a slotted spoon and transfer them to another
container. Strain the poaching liquid. Return the liquid to the saucepan
and boil until the liquid has reduced to about 1 cup, 6-8 minutes. Pour
the syrup over the plums.
Serve hot, warm, or cold. Plums can be made the day ahead and stored in
their syrup. Serves 6
6 black or golden plums
1 bottle Belgian-style wheat beer, such as Blue Moon or Allagash White
1/4 cup granulated sugar
1 cinnamon stick
1 teaspoon orange zest (from 1/2 orange)
1/2-inch ginger, peeled and sliced into thin rounds
Slice the plums in half and remove the pit.
Combine the beer, sugar and spices in a medium sauce pan. Bring the liquid
to a boil. When all the sugar is dissolved, add the plums and return the
liquid to a boil. Reduce the heat to medium-low and cover the pan.
Stirring occasionally, cook the plums until they are soft, 6-8 minutes.
Scoop out the plums with a slotted spoon and transfer them to another
container. Strain the poaching liquid. Return the liquid to the saucepan
and boil until the liquid has reduced to about 1 cup, 6-8 minutes. Pour
the syrup over the plums.
Serve hot, warm, or cold. Plums can be made the day ahead and stored in
their syrup. Serves 6