From Emma Christensen.
- 6 black or golden plums
- 1 bottle Belgian-style wheat beer, such as Blue Moon or Allagash White
- 1/4 cup granulated sugar
- 1 cinnamon stick
- 1 teaspoon orange zest (from 1/2 orange)
- 1/2-inch ginger, peeled and sliced into thin rounds
Slice the plums in half and remove the pit.
Combine the beer, sugar and spices in a medium saucepan. Bring the liquid to a boil. When all the sugar is dissolved, add the plums and return the liquid to a boil. Reduce the heat to medium-low and cover the pan. Stirring occasionally, cook the plums until they are soft, 6-8 minutes.
Scoop out the plums with a slotted spoon and transfer them to another container. Strain the poaching liquid. Return the liquid to the saucepan and boil until the liquid has reduced to about 1 cup, 6-8 minutes. Pour the syrup over the plums.
Serve hot, warm, or cold. Plums can be made the day ahead and stored in their syrup. Serves 6.
Per serving: 80 calories; 0 g fat (0 g saturated fat; 0 percent calories from fat); 18 g carbohydrates; 0 mg cholesterol; 2 mg sodium; 1 g protein; 1 g fiber.