Food 52

Mojito Poached Plums

I created this recipe years ago for a plum contest. I had just bought a serrated peeler, and was really enjoying using it to peel summer fruit. For this you need plums that are still firm or the plums will be a little mushy after poaching (not that that is necessarily a bad thing). This recipe makes a lot of liquid which you can use to make plum mojitos, or as the syrup in my Fizzy Fruity Refresher: http://www.food52.com/recipes/4137 fizzy fruity refresher. (You can throw some rum in there, too if you like.) I left it so you can add rum to your taste. I called for dark rum because I prefer it; you may opt to use light rum, which is traditionally used in Mojitos. I served the plums over vanilla ice cream. They would be equally good over pound cake, some barely sweetened ricotta, or even your morning oatmeal (probably with vanilla extract in place of the rum, but I don't judge).