Vanilla-Cardamom Poached Plums

1. 1

   In a large saucepan, combine the water with the Lillet, sugar, vanilla bean and cardamom pods.

2. 2

   Bring to a boil and cook, stirring, until the sugar is dissolved, about 1 minute.

3. 3

   Stir in the plums and simmer over moderate heat until just tender, about 5 minutes.

4. 4

   Using a slotted spoon, transfer the plums to a plate.

5. 5

   Boil the poaching liquid over high heat until reduced to 1 1/2 cups, about 12 minutes.

6. 6

   Discard the vanilla bean and cardamom pods.

7. 7

   Return the plums to the liquid, stirring to coat.

8. 8

   Spoon the warm plums and sauce into bowls and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.