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

Cheryl Slocum
Recipe by Cooking Light

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Hector Sanchez; Styling: Heather Chadduck Hillegas

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

133 calories; fat 0.3g; saturated fatg; mono fat 0.1g; poly fat 0.1g; protein 1g; carbohydrates 25g; fiber 2g; cholesterolmg; ironmg; sodium 75mg; calcium 9mg; sugars 24g; added sugar 13g.