Poaching plums in dry white wine and vanilla makes them deliciously complex and even more succulent and juicy than they naturally are. Stop cooking the plums as soon as they’re soft enough to peel so they keep their shape.
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The poaching time suggested was too long and I ended up with plum pure. I probably should have been paying more attention as the plums were poaching but I set my timer and went with it. Any suggestions for plum pure would be welcome. Thanks
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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