Plums in Orange Sauce
Plums in Orange Sauce
Ciruelas en Salsa de NaranjaBoxes of ripe red plums appeared in markets and on the street during an early summer trip to Mexico City. Many people were eating plums out of hand with juice dripping through their fingers. Mexicans love fresh fruits of every kind, and these little plums were clearly in season. Fresh plums are wonderful poached in orange juice and honey. These are served cold with the reduced poaching syrup poured on top. Add a dollop of whipped cream or a scoop of ice cream, if you like.
Ingrediënten
Makes 4 servings
- 1 cup fresh orange juice
- 2 teaspoons fresh lime juice or lemon juice
- ½ cup honey
- 1 cinnamon stick Mexican canela or Ceylon variety preferred
- 12 ripe plums cut in half and pits removed
Instructies
- In a saucepan, mix the orange juice, lime juice, and honey.
- Add the cinnamon stick and bring to a boil over medium heat.
- Add the plums, reduce the heat to low, cover and cook, turning the plums once or twice until they are tender, but not soft or falling apart, about 6 to 8 minutes, depending on the size and ripeness of the fruit.
- Using a slotted spoon, transfer the plums to a bowl.
- Discard the cinnamon stick.
- Bring the liquid to a boil over medium-high heat and cook until reduced by about half.
- Pour the syrup over the plums, cover and refrigerate until cold, at least 1 hour and up to overnight.
Notes / Tips / Wine Advice:
Serve cold.
