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.
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.
- 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
- 1 c (200g) Sugar
- 1 c (235ml) Heavy Whipping Cream
- 1 T (10g) Confectioners' Sugar
- 1/2 t (3ml) Vanilla Extract
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.
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.
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.
- 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.
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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 :
- Away to Gardenwith Margaret Roach @MargaretRoach
- Scripps/Food Network with Deb Puchalla @DebPuchalla
- Healthy Eats, Food Network Blog with Elizabeth Gray @healthyeats
- Food Network Dish & Cooking Channel, Kirsten Vala and Sara Levine, @foodnetwork, @cookingchannel, @Kirstenvala
- Cooking Channel Devour The Blogwith Michelle Buffardi, @mbuffardi
- Food2 Blogwith Alison Sickelka, @ali_s
- Just A Taste with Kelly Senyei, @justataste
- Food Philosophy with Jennifer Iannolo, @foodphilosophy
- Remarkable Palatewith Chef Mark Tafoya, @chefmark
- Alice Q Foodie with Alice, @aliceqfoodie
- Pinch My Saltwith Nicole,@pinchmysalt
- Caroline Wright Food with Caroline, @chefcaroline
- San Diego Food Stuff with Caron Golden, @carondg
- Sweet Nicks with Cate O’Malley
- Gluten Free Girl with Shauna and Danny Ahern, @glutenfreegirl
- The Sister Project with Paige Smith Orloff, @paigeorloff
- Tea and Cookies with Tara Weaver , @tea_austen
- Eat From the Ground Up with Alana Chernila, @edability
- Tigress in a Pickle with Tigress