Baskets of fresh, ripe Ontario plums at the local farmers’ market inspired this dish, which is just as suited to a simple weeknight meal as it is to an elegant dinner party for a sweet finish. I like to use very small red plums for this dish, but you can choose any sweet plum you like – cherries would be a great option as well.
Ginger-Rosemary Poached Plums
12 small sweet plums (or 4-6 larger ones)
1 cup (250 mL) water
1/2 cup (125 mL) white sugar
1 tsp (5 mL) cracked peppercorns
1 tbsp (15 mL) fresh ginger root, coarsely chopped
2 tbsp (30 mL) fresh rosemary leaves
Vanilla ice cream, to serve
Halve and pit the plums. If using larger plums, cut into half-inch sized segments.Transfer to a heatproof container with a lid.
In a small saucepan, combine water, sugar, peppercorns, ginger and rosemary leaves. Bring to a boil, stirring until sugar has dissolved.
Remove syrup from heat and pour over the prepared plums.
Cover and refrigerate for at least 1 hour or up to 24 hours.
When ready to assemble desserts, remove the plums from the syrup with a slotted spoon. Strain the syrup, discarding solids.
Scatter the poached plums over four servings of vanilla ice cream, then drizzle 2 teaspoons (10 mL) of the syrup over top and serve immediately.
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