Ingredients for Jacqueline Kennedy Onassis Poached Red Plums
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How to Make Jacqueline Kennedy Onassis Poached Red Plums
- In a medium saucepan, combine 2 cups water and 1 cup granulated sugar. Bring to a boil over medium-high heat, stirring until the sugar dissolves completely.
- Reduce heat to low, add the zest of 1 orange (about 1 tablespoon), and simmer gently for 5 minutes to infuse the syrup with citrus flavor.
- While the syrup simmers, gently prick each plum twice with a fork. This helps them poach evenly and prevents them from bursting.
- Carefully add the plums (about 1 pound) to the simmering syrup. Ensure they are mostly submerged.
- Cover the saucepan and reduce heat to low. Poach gently for 5-7 minutes, or until the plums are tender but still hold their shape.
- Remove the saucepan from the heat and let the plums cool completely in the syrup. This allows them to absorb more of the delicious flavor.
- Once cool, gently peel off the skins of the plums. This is easiest when the plums are still slightly warm.
- Return the skinned plums to the syrup. Let them steep for at least 30 minutes, or up to several hours in the refrigerator, to develop deeper flavors.
- Serve the poached plums at room temperature or chilled. They are delicious on their own, or try topping them with a dollop of crème fraîche or a sprinkle of chopped nuts.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
291g
Fat
0g
Carbs
25g
