Half-Moon Bay Poached Plums

Chef #848413's Note:

Plums have a smooth skin and come in a variety of colors. These Red Beaut Plums are medium in size and are mildly sweet. The Half-Moon Bay Orange Muscat Wine infuses the flavor into these plums as they are slowly poached in the wine. This Red Beaut Plum is a fine dessert. This plum dessert can be made a day ahead of time. The whipped cream can be done at the last minute just before the dessert is ready to be served.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 3 plums (Red Beaut)
• 1 orange muscat dessert wine (750 ml Nibbia Wine)
• 4 tablespoons fine sugar
• 1 cinnamon stick
• 3 cloves (Whole)
• 1 star anise (Whole)
• 2 bay leaves (Whole)
• 1 tablespoon orange juice (Fresh)
• 1 tablespoon lime juice (Fresh)
• 1 tablespoon orange zest
• 1 tablespoon lime zest
• 2 bay leaves (Whole)
• 2 teaspoons arrowroot
• 1 tablespoon cold water
• 1 pint raspberries (Fresh)
• 1 pint strawberry (Fresh)
• ½ pint cream (Heavy Whipping)
• ½ teaspoon vanilla extract

Directions:

1. Peel the plums and cut the plums in half. Remove the pit from the plums. Place the plums halves into a bowl of lemon water.
2. Combine wine, sugar (Reserve 1 teaspoon for whipped cream), cinnamon stick, cloves, anise, bay leaves, orange juice, lime juice, orange zest and lime zest into a shallow braising pan. Bring the wine to a full boil and reduce the wine to a slow simmer. Place the plum halves in the braising pan and cover with a sheet of bakers paper.
3. Simmer the plums for 15-20 minutes or until they are tender. Remove the plums with a slotted spoon and hold warm for service.
4. Strain the wine sauce with a chinoise or fine sive. Return the sauce to the braising pan and bring the sauce to a full boil. Reduce the sauce to a slow simmer. Simmer the sauce until it has reduced by half; about 10 minutes.
5. In a small bowl wisk the arrowroot into the cold water. Slowly wisk the arrowroot into the wine sauce. Wisk the sauce for 3-4 minutes or until the wine sauce has thickened. Remove the wine sauce from the heat and hold the wine sauce warm for service.
6. Use a Kitchen Aid to whip the cream just before you are ready to serve this dessert. Place the mixing bowl and the wire whip in the freezer for 10 minutes before whipping the heavy cream. Add the heavy whipping cream, vanilla extract and 1 teaspoon fine sugar to the bowl. Whip the heavy cream until it doubles or the cream is firm.
7. Dizzle wine sauce over the bottom of a warm plates. Place one plum pitt side down on a warm plate. Drizzle the warm wine sauce over the plum.
8. Serve the Half-Moon Bay Plums on warm dessert plates. Garnish the plates with Fresh Red Raspberries, Fresh Strawberries and Whipped Cream.