Tantillo Recipes

Plums poached in Port

April 8, 2016

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


1In a large saucepan, combine sugar, Port, cinnamon stick, peppercorns, ginger, and water.

2Bring to a boil, stir, and reduce to a simmer. Prick the plums a few times with the sharp tip of a paring knife.

3Add to the saucepan and cook gently about 10 minutes or until plums are very tender but not falling apart.

4Remove plums to a shallow bowl. Return saucepan to stove and reduce cooking liquid by half over medium-high heat, about 10 minutes.

5Pour strained liquid over plums and cool at room temperature. Buon Appetito!

*Cooking Tip:
Pricking the skin of the plums helps to prevent bursting during the cooking process.


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