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
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