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)
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.