Plums are available during summer but for me I find their flavour more suited to autumn - they work so well with warming spices. I recently ordered a dessert which contained Cinzano poached plums and while the plums were unevenly cooked, the flavour was excellent so I thought I'd try making them for myself. The end result of this experiment was delicious!
1 cup caster sugar
2 cups water
½ cup Cinzano Rosso
6 Blood Plums, halved
Select a saucepan that will snugly hold your blood plums - put the water and caster sugar into the pan and place over a medium heat. Stir until the sugar has dissolved and then simmer for 5 minutes to let the syrup reduce.
Remove from the heat and pour in the Cinzano - stir, then place in the plums. Cover with a cartouche of baking paper, pressing it right up against the liquid and simmer gently for 5 minutes.
Put the pan to one side and allow the plums to continue cooking in the residual heat. After 5 minutes, give the plums a turn but keep them covered with the cartouche to ensure they have evenly poached.
You can store these plums, for the short-term, in a sealable container in the fridge. I like to remove the plums from their poaching liquid and reduce the liquid a little - then pour this reduced syrup over the plums.