Poached Pluots in Reisling – Summer Fest

by on August 18, 2010

Summer Fest is back again and  stone fruits are the theme. To participate, read more about Summer Fest onAway To Garden from Margaret then come join the community!  Catch up on this seasons previous  themes on the bounty of Cukes N Zukes ,  Sweet Corn and Herbs, Beans, Greens.

We love pluots (that delectable plum/apricot cross).  They are a wonderful creation of the Zaiger family which has inundated Farmers’ Markets, fine grocers and backyards everywhere. Flavor Grenades, Dapple Dandys (aka Dinosaur Eggs), Flavor Kings and Queens. They have the light tartness of a plum, the firmness of a great plum, but the mellowed sweetness of flesh more reminiscent of an apricot.

Rarely do the pluots we buy (gardening side-note: we are growing Dapple Dandies but they’ve yet to produce.  Hopefully next year as the tree has settled in and has grown quite nicely this summer) make it past the grab and eat junction, but occasionally we get to make a summer-perfect dessert with them.

One of our favorite desserts to make with pluots is to poach them in a semi-dry Riesling, drizzle some caramel sauce over them, then add a luscious dollop of whipped cream to finish things off perfectly (there’s that word again.  Some may not have heard cookies described as luscious before ;) but there should be no question that fresh whipped cream deserves “luscious” as a descriptive!)

The poaching gently softens the pluots, plus slightly sweetening them with the complimenting flavors of agave nectar (honey, sugar, or palm sugar are all doable substitutes).  Then the caramel sauce is made from some of the reserved poaching liquid, tying its flavor to the poached pluots. Finally a dollop of freshly made whipped cream adds a cool, creamy counterpoint to the pluots.

If you’ve yet to experience a pluot, run to your nearest Farmer’s Market or exceptional grocer and try them. They are gems alongside their other wonderful brethren in the stone fruit family.  If fresh, chin dripping pluots are old hat to you, maybe have a little fun and try this recipe to finish off that warm summer night’s meal.

-Todd

Poached Pluots (or Plums) w/ Riesling served with Caramel Sauce & Whipped Cream

Yield: Serves 4-6.

Total Time: 30 Minutes

Adjust the sweetener of poaching liquid to the the sweetness or tartness of your pluots or plums. Agave nectar gives a perfect flavor compliment to the pluots and riesling but sometimes is hard to find.  Feel free to substitute honey or sugar to sweeten the poaching liquid.

Ingredients:

  • 2 lbs (910g) Pluots, or plums, split in half and pitted
  • 2 c (470ml) semid-dry Riesling
  • 3/4 c (225g) Agave Nectar or Honey, or 1 c(200g) Sugar
  • zest strips of 1/2 Orange
  • sprig of thyme

Caramel Sauce

  • 1 c (200g) Sugar

    Whipped Cream

  • 1 c (235ml) Heavy Whipping Cream
  • 1 T (10g) Confectioners' Sugar
  • 1/2 t (3ml) Vanilla Extract

Directions:

  1. Poach Pluots.

    Combine Riesling, sweetener (agave nectar, honey, or sugar) in a saucepan and bring to a simmer. Add pluots  in a single layer (poach in batches according to how many your saucepan can hold) and poach until your desired softness (usually about 5-10 min.) Set aside to cool. Strain & reserve poaching liquid.

  2. Make Caramel Sauce.

    Add 1/2 c of reserved poaching liquid and 1 c of sugar to a saucepan. Bring to a simmer and cook until it just starts to smoke and develops that perfect caramel scent (normally you can tell by the color but the poaching liquid darkens the sauce & your nose is your best judge of doneness.) Add another 1/2 c of reserved poaching liquid to the caramel to thin it out (be very careful! It will hiss and piss and is a bit volatile. Hardly any burn is worse than a caramel burn!) Stir to combine.  Strain any sugar chunks out of sauce & reserve.

  3. Make Whipped Cream.

    Combine heavy cream, confectioners' sugar, and vanilla extract in a bowl and whip to soft peaks. Cover and refrigerate until ready to serve plots.

  4. To serve, plate a couple pluots per serving on small plates.  Pour caramel sauce over pluots and top with a nice dollop of whipped cream.
Recipe Source: WhiteOnRiceCouple.com.

Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. And remember in making the recipes, if using table salt instead of kosher or sea salt, make sure you reduce the salt amount.


Summer Festis back for its 3rd year! And we’re happy to be participating again thanks to Margaret Roach and Deb Puchalla, the creators of Summer Fest.

This great annual cross-blog event celebrates the peak harvest season where we all share recipes or growing tips for all our harvest fresh ingredients and produce. Everyone is encouraged to participate  by sharing a recipe or tip each Wednesday’s specific theme the the event ends.

Summer fest is a community celebration of shared cooking and gardening tips. All you have to do is contribute a post based on the weekly theme and share your links on all the host bloggers who are collaborating in Summer Fest. If you don’t have a full post, you share your comments too! Leaving your link will allow everyone in the Summer Fest community to feast on your creations.

For complete Summer Fest information & schedule, visit Margaret at Away to Garden.

And here is the most recent list for this weeks stone fruit recipes from all the hosts!

After  writing your post, please visit all the host blogs and leave your link to share  & follow on Twitter :

Bountiful-Ad

{ 44 comments… read them below or add one }

1 Nate @ House of Annie August 18, 2010 at 1:35 am

What I love is the many different varieties of pluots out there. And Apriums. And Plumcots. I used to just graze up and down all the fruit stands at the farmer’s markets during Summer. Ah, bliss!

Reply

2 bojana August 18, 2010 at 2:43 am

beautifull colors

Reply

3 Jessica @ How Sweet August 18, 2010 at 3:34 am

You had me at riesling.

Reply

4 The Blue-Eyed Bakers August 18, 2010 at 3:52 am

What a gorgeous summer dish…! The colors are fabulous…and I’m sure this tastes pretty amazing too…love perfect summer produce – especially with some wine, caramel and cream!

Reply

5 Purple Cook August 18, 2010 at 4:36 am

For Summer Fest: The peaches from our CSA just seem to get eaten – they are so good. No opportunities to cook with them.

Since blackberries and stone fruits are both members of the rose family, I thought I would share my blackberry recipes.

I have two pies made by different methods.
No. 1 is good for making and eating right away.
http://purplecook.blogspot.com/2010/08/blackberry-pie-no-1.html

No. 2 is good for freezing.
http://purplecook.blogspot.com/2010/08/blackberry-pie-no-2.html

I also made blackberry ice cream.
http://purplecook.blogspot.com/2010/08/blackberry-ice-cream.html

Reply

6 alison August 18, 2010 at 4:57 am

These look incredible! I love this combination.. My recipe this week is for Pork and Plum Skewers
http://www.ingredientsinc.net/2010/08/summer-fest-and-stone-fruits-pork-and-plum-skewers/

Reply

7 Ranjani August 18, 2010 at 5:46 am

Mmmm, I think the whole thing looks luscious!
This week, I made peaches baked with blue cheese: http://4seasonsoffood.blogspot.com/2010/08/peaches-baked-with-blue-cheese.html

Reply

8 val August 18, 2010 at 7:22 am

I just drooled!!! Oh my. I will be making this soon.

Reply

9 Kim August 18, 2010 at 7:24 am

As the Flexitarian Foodie, I’ve been going crazy with peaches this summer! If you visit http://www.flexitarianfoodie.com and do a search, you’ll find lots of great examples, but here are my two favorite recipes to share:

Strawberry-Peach Butter
http://www.flexitarianfoodie.com/2010/06/summertime-fruit-butter.html

Avocado-Tomato-Peach Salad (crazy good)
http://www.flexitarianfoodie.com/2010/07/savory-summer-fruit-salad.html

Reply

10 Cookin' Canuck August 18, 2010 at 8:17 am

I will admit that I have never cooked with pluots because we usually eat them up before they can make it anywhere near the oven. Making the caramel sauce with some of the poaching liquid is brilliant!

Reply

11 deeba August 18, 2010 at 8:40 am

Whimsical and ever so beautiful! I have done so much with stone fruit this season, and I love these pluots!

Reply

12 Stacey Ballis August 18, 2010 at 8:48 am
13 Melissa August 18, 2010 at 9:43 am

Love the poached fruit recipe.

I cooked up some Brandied Vanilla Apricots at It’s The Way She
http://itsthewayshe.blogspot.com/2010/08/put-summer-in-jar-summer-fest.html

Reply

14 Jac August 18, 2010 at 10:00 am

That. Sounds (and looks). Fantastic!

Reply

15 sandra August 18, 2010 at 10:03 am

What a great combination and caramel sauce… wow!

Tonight’s dessert will be a simple yet delicious rustic plum galette

http://www.flickr.com/photos/28765096@N07/4904364343/in/photostream/

Reply

16 TheKitchenWitch August 18, 2010 at 10:32 am

Pluots are genius! I had one for the first time a year ago, and I was blown away. I didn’t expect to like them, because I don’t like apricots (texture issue) but pluots are a completely different matter.

And hey, you could poach a turd in Reisling and it would probably taste all right…I’m sure a poached pluot is downright “luscious.” Gorgeous to look at, too.

Reply

17 Winnie August 18, 2010 at 11:05 am

You pluots are incredibly beautiful!

I poached peaches and cape gooseberries in anise hyssop tea with honey. Loved it…
http://blog.healthy-green-lifestyle.com/anise-hyssop-and-honey-poached-peaches-and-cape-gooseberries.html

Reply

18 Margaret Roach August 18, 2010 at 11:18 am

As ever, you achieve elegant simplicity (simple elegance?).

And I have never tasted a pluot! Silly me.

xoxox

Reply

19 Michelle August 18, 2010 at 11:19 am

These look amazing! I have to force myself to actually cook with the stone fruits I get from my CSA — it’s too tempting to just eat them at the kitchen sink! Haven’t gotten any plums yet, maybe I’ll get some from the farmer’s market this weekend so I can poach them in Riesling.

Reply

20 Ngoc August 18, 2010 at 3:00 pm

Absolutely gorgeous!

My contribution this week is an Apricot-Cherry Almond Cobbler: http://professionalbakist.blogspot.com/2010/08/cherry-cherry.html. Rainier cherries are my new obsession. :)

Reply

21 marla {family fresh cooking} August 18, 2010 at 4:17 pm

We love pluots in our house. Poaching sounds like an amazing way to prepare them. The addition of orange zest to the poaching liquid must add lots of great flavor.

Here is my contribution to this weeks Summer Fest:
Peach Pie Enchiladas
http://su.pr/2GQnfW

Reply

22 Stephanie @ Dollop of Cream August 18, 2010 at 5:35 pm

Oh, now I simply must eat more pluots!

Here is my contribution: Peach Crisp for Summer Fest 2010. It’s lovely served hot out of the oven with a cold scoop of vanilla ice cream on top.

http://www.dollopofcream.com/2010/08/summer-fest-peach-crisp.html

Reply

23 Tania August 18, 2010 at 6:19 pm

Beautiful pictures and delicious recipes, as always. Your blog is one of my favorite websites to read! Thank you!!!!

Reply

24 Julie Thomson August 18, 2010 at 6:24 pm

What beautiful pluots!
I made a mint fruit salad with mine….
http://theavocadopit.blogspot.com/2010/08/cool-fruit-salad-la-emmaline.html

Reply

25 Liam O'Malley August 18, 2010 at 6:32 pm

The pictures on this blog are always so breathtaking. I’ve never had a pluot before but I’m sold.

My Summer Fest contribution this week is peach and pecan bread pudding: http://mysocalledknife.com/2010/08/peach-and-pecan-bread-pudding/

Reply

26 Sarah August 18, 2010 at 6:48 pm

Gorgeous!

My entry into Summer Fest this week is my newest favorite cold dessert

Nectarine Sorbetto, my version is made with raw honey
http://heartlandrenaissance.com/2010/08/nectarine-sorbetto/

and a favorite I’m saving up for cold wintry mornings,

Ginger Peach Pineapple Fruit Butter
http://heartlandrenaissance.com/2010/07/ginger-peach-pineapple-fruit-butter/

Thank you for hosting! I can’t wait to dig into all the other recipes posted!

Best,
Sarah

Reply

27 Lyndsey August 19, 2010 at 4:40 am

This looks sooo good, and I was just wondering the other day what one does with a pluto.

Hope you enjoy my Summer Fest contribution :)
http://achanceofsprinkles.blogspot.com/2010/08/sweet-n-spicy-peach-cantaloupe-salsa.html

Reply

28 Lori August 19, 2010 at 9:11 am

I love plumots! We have them in Turkey, but they look a bit different… maybe they aren’t the same…

Anyway here is my gluten free plum clafouti for summer fest!

http://afamilyslife.blogspot.com/2010/08/summer-fest-2010-plum-calfouti.html

Reply

29 Leah August 19, 2010 at 9:13 am

My first time joining the fun for Summer Fest! Took some liberties, though. My contribution is Key Lime Cheesecake Bars, that uses almonds, blueberries (are they in the same Rose Family as the other berries?) and limes (we only have citrus trees growing in our yard). These bars are unbelievably good!

http://www.wineimbiber.com/index.php/2010/08/celebrating-summer-fest/

Reply

30 Shaina August 19, 2010 at 3:39 pm

Wow. I love how juicy they look. And simple. And perfect. Adding this to my list of desserts for the next few weeks. Thanks for the inspiration!

Reply

31 Lana August 19, 2010 at 10:17 pm

I have never tasted Market fresh pluots before – the fruit bought at the supermarket just did not do anything for me. I expect perfection from my stone fruit, that delectable balance between too firm and mushy, too bland and overripe, caught in a short moment of just right (I chase that perfection every summer with all my stone fruit, being raised in an environment where eating the fruit off the tree at the perfect moment was en everyday occurrence).
The combination of flavors in your recipe makes me try this with plums (but I will keep on searching for the perfect pluots!), which are very accessible right now. And I just happen to have a bottle of Funf Riesling in the fridge!
My site was down for two whole days, and I could not post on time, but my submission for this week’s Summer Fest is Damson Plum Jam Spiced with Rum.
http://bibberche.com/2010/08/plumjam/

Reply

32 Susan August 20, 2010 at 7:54 am

My market had a lovely basket of these out yesterday and I was wondering what to do with them. Your photograph is inspiring. Thank you.

Reply

33 Elizabeth August 20, 2010 at 8:24 am

These are so beautiful! Lovely idea for a simple dessert in summer…just gorgeous.

Reply

34 Naseer August 20, 2010 at 9:12 am

Gorgeous pictures, as always! Also, thanks for introducing me to pluots!

Here’s my contribution to Summer Fest for the week, over at Green Thumb Geeks:

Grilled Peaches with Brown Sugar Over Vanilla Bean Ice Cream

Reply

35 Kim August 20, 2010 at 9:41 am

Nature is so beautiful – and tasty! What a fabulous post you have! The pictures and recipe really inspire me to find a simple fruit or vegetable and turn it into a beautiful, simple dish.

Reply

36 heather August 20, 2010 at 9:52 am

showstopping, really.

cheers,

*heather*

Reply

37 garrett August 20, 2010 at 9:59 am

This is one of my favorite ways to serve pluots to guests. I usually use a bit of bay leaf though. Never tried thyme. Will give it a shot this weekend. =)

Reply

38 Sneh August 20, 2010 at 10:12 pm

Aaah beautiful! So chic and sophisticated, also always love your pictures :)

Reply

39 joudie's Mood Food August 21, 2010 at 3:02 am

Simplictity is best. Always packed full of flavour. Beautiful photos….

Reply

40 Christina August 21, 2010 at 5:15 am

I love fruit and wine: delicious, elegant, no hassle. I’ve never had a pluot, but I have seen them at the store. Thank goodness the weekend is here so I can try all these new recipes! I love Summer Fest!

Here is my contribution for the week:

http://flavorsings.blogspot.com/2010/08/summer-fest-almond-plum-buckle.html

Reply

41 Kathleen August 22, 2010 at 3:37 pm

will certainly try that soon. Make a Bellini, fresh peaches for Summer Fest http://dejavucook.wordpress.com/2010/08/22/bellini/

Reply

42 Yue Edwards September 5, 2010 at 6:21 pm

I simply love your blog!! fabulous photograhs

Reply

43 Amelia from Z Tasty Life September 16, 2010 at 8:15 am

they must be incredibly aromatic
The sprig of thyme adds a nice touch

Reply

44 Jocelyn Jiang November 13, 2011 at 7:34 pm

Oh my, the color of peaches is so lovely.

Reply

Leave a Comment

Previous post:

Next post:

Copyright © 2014 White on Rice Couple. All rights reserved. Built with Zel Creative