Scoring the plums helps the poaching liquid infuse the fruit all the way to the pit.
Recipe information
Yield
Makes 1 quart
Ingredients
3
3
6
1
1
1
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Preparation
Step 1
Using a paring knife, score plums all the way around, starting and ending at stem end and cutting just through the skin (you want to keep plums intact).
Step 2
Bring 2 cups water to a boil in a medium saucepan. Remove from heat, add tea bags, and let steep about 5 minutes; discard tea bags. Add sugar and bring mixture to a boil, stirring to dissolve sugar. Reduce heat, add plums, cardamom, and star anise; scrape in vanilla seeds and add pod. Simmer until plums are just tender, 15–20 minutes. Remove from heat and let plums cool in poaching liquid.
Step 3
Discard vanilla pod, cardamom, and star anise. Halve plums, remove pits, and return to poaching liquid.
Step 4
DO AHEAD: Plums can be poached 2 days ahead. Cover and chill. Bring to room temperature before serving.