Vermouth-Poached Stone Fruit

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Vermouth-Poached Stone FruitRecipe

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

Peaches, plums, and oranges get a new flavor composition when poached with simmering herb-infused Vermouth. 

Serves 4 (serving size: 3 plum quarters, 2 peach quarters, and 3 tbsp. poaching syrup)


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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


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.

Created date

May 2016

Nutritional Information

Calories 133
Fat 0.3 g
Satfat 0.0 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 1 g
Carbohydrate 25 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 75 mg
Calcium 9 mg
Sugars 24 g
Est. Added Sugars 13 g