ROSÉ-POACHED PLUMS WITH CHOCOLATE ALMOND BISCOTTI
Recipe Raphaella Frame
12 firm, ripe red plums 2,25 litres rosé wine 2¼ cups caster sugar ½ cup orange juice ¼ cup apple juice 2 cinnamon sticks 3 orange rind strips
(about 5cm each) 2 vanilla pods,
split lengthways 250ml cream chocolate almond
biscotti, to serve
Score the bottom of the plums with a sharp knife. Plunge into boiling water and then into iced water, and carefully remove the skins, keeping them intact. Use a potato peeler to remove any skin that does not come away easily.
Place the wine, sugar, and orange and apple juices in a large saucepan and stir over a medium heat until the sugar has dissolved. Add the cinnamon sticks and orange rind. Carefully slip the plums into the wine mixture and stir gently to coat. Cover the pan and simmer gently for about 20 minutes or until the fruit is tender. Allow to cool in the syrup, then remove them from the liquid. Bring the poaching liquid to a rapid boil and reduce until about three-quarters of a cup remains (it will be syrupy). Let it cool and then serve it spooned over the plums.
Scrape the vanilla seeds from their pods into the cream and whip. Serve with the biscotti.