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Poached Pluots Recipe

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This recipe for Poached Pluots is from The Sensational A - Z Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds of Pluots, split in half and pitted
2 cups of semi-dry Riesling wine
cup of honey
1 tablespoon of orange zest
sprig of thyme
1 cup of sugar
1 cup of heavy whipping cream
1 tablespoon of confectioners' sugar
teaspoon vanilla extract

Directions:
Directions:
Poach pluots:
Combine wine, honey, orange zest, and thyme in a saucepan and bring to a simmer. Add pluots in a single layer (poach in batches according to how many your saucepan can hold) and poach until your desired softness (usually about 5-10 min.) Set aside to cool. Strain & reserve poaching liquid.

Caramel Sauce:
Add 1/2 cup of reserved poaching liquid and 1 cup of sugar to a saucepan. Bring to a simmer and cook until it just starts to smoke and develops that perfect caramel scent (normally you can tell by the color, but the poaching liquid darkens the sauce & your nose is your best judge of doneness). Slowly and carefully add another 1/2 cup of reserved poaching liquid to the caramel to thin it out (be very careful, hardly any burn is worse than a caramel burn!). Stir to combine. Strain any sugar chunks out of sauce & reserve.

Whipped Cream:
Combine heavy cream, confectioners' sugar, and vanilla extract in a bowl and whip to soft peaks. Cover and refrigerate until ready to serve pluots.

Place 2 pluots in small bowl, pour caramel sauce over the top, and cover with a spoonful of whipped cream.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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