Tea-poached plums from Bon Appétit Magazine, August 2013: Our Coolest Summer Issue Ever (page 76)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cardamom pound cake

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • thekitchenchronicles on July 29, 2013

    YUM! I could eat these plums all day. The poaching liquid is absolutely delicious and syrupy, and the spices work so well with each other and the plums. Next time I would either be very careful scoring the plums so that the skin doesn't flap off or just peel them at the very end so the presentation is neater. But so delicious, and wonderful with the cardamom pound cake.

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