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1. Bring 6 C of water to a boil in a large nonreactive saucepan. Add
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tea bags, remove from heat, cover, and steep for about 10 minutes.
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Remove tea bags and bring back to a boil. Add sugar and lemon juice
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and stir until sugar is dissolved, about 2 minutes.
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2. Reduce heat to medium low so that liquid is barely simmering. Add
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plums and poach until tender, 30 seconds to 1 minute. (If plums are
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not very ripe, this will take longer.) Remove plums from liquid and
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let cool. Reduce poaching liquid to the consistency of light syrup.
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For an elegant presentation, Pull plum skin back from fruit, leaving
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it attached at the stem end (this doesn't work on all plum
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varieties). Serve plums with some of the poaching liquid.
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Martha Stewart Living/August/94 Scanned & fixed by Di Pahl
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