Vermouth-Poached Stone Fruit

Name: Vermouth-Poached Stone Fruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup dry vermouth; 3/4 cup water; 1/4 cup sugar; 1 tablespoon torn basil leaves; 1/8 teaspoon salt; 6 peppercorns; 2 cardamom pods; 3 plums, pitted and quartered; 2 peaches, pitted and quartered; 2 thick orange slices; Parchment paper

Eats Now Editorial Team · 119 kcal · General

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Vermouth-Poached Stone Fruit – a delicious recipe with water, sugar, torn basil, salt, peppercorns, cardamom pods. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

3/4 cup dry vermouth
3/4 cup water
1/4 cup sugar
1 tablespoon torn basil leaves
1/8 teaspoon salt
6 peppercorns
2 cardamom pods
3 plums, pitted and quartered
2 peaches, pitted and quartered
2 thick orange slices
Parchment paper

1
Bring vermouth, water, sugar, basil leaves, salt, peppercorns, and cardamom pods to a simmer in a high-sided skillet over medium heat, stirring to dissolve sugar. Add plums, peaches, and orange slices. Cut a piece of parchment paper to fit circumference of pan; gently place over fruit mixture. Reduce heat to medium-low; cook 10 to 12 minutes or until fruit is tender. Discard parchment, orange, and spices.

119

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup dry vermouth, 3/4 cup water, 1/4 cup sugar, 1 tablespoon torn basil leaves, and more.

Yes, Vermouth-Poached Stone Fruit falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
119 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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