Plums in White Peppercorn and Vanilla Syrup

1. 1

   With a mortar and pestle or with bottom of a heavy skillet coarsely crush peppercorns.

2. 2

   With a knife halve vanilla bean lengthwise.

3. 3

   In a small kettle simmer pepper, vanilla bean, water, and sugar, stirring until sugar is dissolved, 10 minutes.

4. 4

   Pour syrup through a fine sieve into a bowl and return to kettle.

5. 5

   Pit plums and cut each plum into 12 wedges.

6. 6

   Have ready a large bowl of ice and cold water.

7. 7

   Bring syrup just to a simmer and stir in plums.

8. 8

   Simmer plums just until tender, 1 to 2 minutes.

9. 9

   With a slotted spoon transfer plums to a large metal bowl sit in bowl of ice water and stir gently until cool.

10. 10

    Boil syrup until reduced to about 3 cups and remove kettle from heat.

11. 11

    Cool syrup to room temperature and stir into plums.

12. 12

    Plums may be made 2 days ahead and chilled, covered.

13. 13

    Serve plums chilled or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.