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Plums poached in Port

Yields1 Serving

Plums take well to poaching and make a marvelous fat-free breakfast dish, or try them as a simple dessert by themselves or over fat-free frozen yogurt. Make 4 Servings.

Tantillo Recipes

 1/2 cup sugar
 3 quarter-size slices fresh ginger
 1/2 cup port
 2 cups water
 1 cinnamon stick
 1 pound small, ripe but firm European purple plums
 12 whole black peppercorns

In a large saucepan, combine sugar, Port, cinnamon stick, peppercorns, ginger, and water.


Bring to a boil, stir, and reduce to a simmer. Prick the plums a few times with the sharp tip of a paring knife.


Add to the saucepan and cook gently about 10 minutes or until plums are very tender but not falling apart.


Remove plums to a shallow bowl. Return saucepan to stove and reduce cooking liquid by half over medium-high heat, about 10 minutes.


Pour strained liquid over plums and cool at room temperature. Buon Appetito!

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