Sous Vide Plums with Red Wine Granita
Speed - 99%
Simplicity - 100%
Tastiness - 97%
99%
Refreshing!
The plums turned out really fruity and flavorful. That red wine granita was a very refreshing add-on.
| Servings | Prep Time |
| 4 Persons | 10 minutes |
| Cook Time | Passive Time |
| 30 minutes | 30 minutes |
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A quick and easy dessert perfect for summer. Everyone in the family will surely love this.
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- 4 Pieces Plums
- 1 Cup Red Wine
- 1/2 Cup Sugar
- Cut the plums in half and remove the stones.
- Heat the red wine and sugar in a saucepan until sugar is fully dissolved.
- Put the plums in a sousvide bag together with the red wine and sugar mixture.
- Cook for 30 minutes to an hour at 170F.
- Take the poaching liquid and freeze.
- Serve the plums with the granita.
Honestly, fresh plums don’t appeal that much to me. They just taste pretty bland for my liking. I do love their texture though – a bit crisp and really juicy.
This preference totally changes though if these plums get poached in some flavorful liquid. Their like moist little sponges, sucking up any flavor you put in. Their neutral fruity taste make them a really good choice of fruit for such preparation, much like pears and apples are.
This recipe is a quick and simple dessert requiring only 3 ingredients: plums which shouldn’t be hard to find when the season comes, red wine(some left over will do), and sugar which you most likely have in your pantry.
Begin by cutting each plum in half and getting the stones out.
Then simply put the plums in the sous vide bag together with the red wine and sugar. You may want to set this poaching liquid over the stove just to get the sugar fully dissolved.
Unlike traditional poaching, sous vide requires less poaching liquid to get everything evenly submerged. No need to waste an entire bottle of good wine!
At this point, you may put in any additional spices you like. Some cinnamon sticks, star anise, cardamon pods, juniper berries – it’s all up to you. Anything you find fragrant would definitely work. Many people use ziploc freezer bags, but for consistent sous vide cooks, you may want to consider getting a decent vacuum sealer for food.
Begin cooking. Get the bag of plums into a sous vide bath set to 170F. Timing would depend on the ripeness of the plums you’ll be using and the texture you want to achieve in the end. I like mine a bit on the firm and still crisp side, for which I found 30 minutes to be enough. Need an immersion circulator? Check out some of my favorite immersion circulators here.
You may check on the plums if they’re tender enough by lightly pressing on them once in a while.
After 30 minutes, those plums have come out beautifully tinted and flavored by the wine. They’ll be really good to serve right now with some whipped cream.
If you have the time though, set the plums aside in the refrigerator and put that flavorful poaching liquid in the bag in your freezer. It’ll come out as a refreshing granita perfect to serve along with those delicious plums.
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