Monday, September 6, 2010

Italian Plums in Syrup

Remember that I got plums as a gift?
I always get really excited when I see Italian plums for the first time of the season at outdoor markets. They are in a very close battle for my favorite with the Pluot plum (a bit harder to find here)

I wanted to do something different.
I normally would have snacked on these at my desk at work. Hunched over my computer. Stressing out and rewarding myself with food.
But no, they were worthy of more.

Can you believe the gorgeous color of this syrup?
These plums, when ripe, are a dark blue color. The syrup was a beautiful red/magenta.
We ate them as dessert. Watching a TEDtalk about empathy.
Thank you Shari.

Italian Plums in Syrup

2 handful of Italian Plums, pits removed, skin on (they will become very soft)
2 cups of wine (we had leftover Gewürtraminer, thank you Anne!)
1/3 cup sugar
1 vanilla bean, split
1 thin slice of fresh ginger
1 long piece of lemon rind, white pith removed (that white part is bitter!)

Gather all ingredients in a small saucepan and simmer for 45 minutes. Cool, enjoy on its own or with desserts, ice cream.


One of Ottawa's Real Foodies said...

Nice photo of yourself! The syrup looks so good. Glad I could help on the wine part.

Shine Little Light* said...

Ohhh stunning and delicious! Cheers!

Peggy said...

The syrup looks beautiful and those plums look heavenly!

Anonymous said...

Beautiful! I will have to try this soon...

Thank you for all of your lovely, simple and delicious recipes Marysol. You inspire me over and over again!

kirsten said...

WOW that looks very tasty...The syrup would make a good mix for vodka.

Marysol said...

kirsten, if you still can find italian plums, you should do it!! I just saw the fizz you did not long ago, delicious!!!

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