Eosinophilic Esophagitis Friendly Gluten Free Poached Plums
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Learn more →Ingredients
4 servings
- 1 ½ cups dry red wine
- ½ cup water
- ⅓ cup granulated sugar
- 1 cinnamon stick
- 3 whole cloves
- 1 strip orange zest (about 3 inches), peeled with a vegetable peeler
- 1 vanilla bean, split lengthwise
- 4 firm-ripe plums (about 1 ¼ lb total), halved and pitted
- 1 tbsp fresh lemon juice
For serving
- whipped cream or vanilla ice cream, for serving (optional)
Can be omittedvanilla ice cream
Instructions
- 1
Combine the red wine, water, sugar, cinnamon stick, cloves, orange zest strip, and vanilla bean in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sugar is fully dissolved, about 3 minutes.
- 2
Add the plum halves cut-side down in a single layer. Reduce the heat to medium-low and simmer gently, uncovered, until the plums are just tender when pierced with the tip of a knife but still hold their shape, 10–15 minutes depending on ripeness. Do not boil vigorously or the plums will fall apart.
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