Caramelized Plums with Coconut Rice Recipe

Red, juicy plums are quickly seared in a wok with sugar to make a rich caramel coating, then served with sticky coconut-flavored rice for a satisfying dessert. The glutinous rice is available from Asian stores, but remember that you have to soak it overnight. For variation, try this recipe with greengages. They look very pretty when piled on the discs of sticky rice. Red plums taste good if you add just a touch of balsamic vinegar to the syrup on serving.

Ingredients: (Serves 4)
6 or 8 firm, ripe plums
90 g/3½ oz/½ cup caster (superfine) sugar


For the rice:
115 g/4 oz sticky glutinous rice
150 ml/¼ pint coconut cream
45 ml/3 tablespoons caster (superfine) sugar
A pinch of salt

Method:


First prepare the rice. Rinse it in several changes of water, then leave to soak overnight in a bowl of cold water. Line a large bamboo steamer that will fit in your wok with muslin (cheesecloth). Drain the rice and transfer it to the lined steamer.

Cover the rice and steam over simmering water for 20-30 minutes, until the rice is tender. (Check the water level and add more if necessary). Transfer the steamed rice to a wide bowl and set aside for a moment. Combine the coconut cream with the sugar and salt and pour into a clean wok. Heat gently and bring to the boil, then remove from the heat and pour over the rice. Stir to mix well.


Using a sharp knife, cut the plumps in half and remove their stones (pits). Sprinkle the sugar over the cut sides. Heat a non-stick wok over a medium-high flame. Working in batches, place the plums in the wok, cut side down, and cook for 1-2 minutes, or until the sugar caramelizes. You may need to wipe out the wok with kitchen paper in between batches.

Mould the rice into rounds and place on warmed plates, then spoon over the caramelized plums. Alternatively, simply spoon the rice into four warmed bowls and top with the plums. Drizzle any syrup remaining in the wok over and around the fruit.
[source from http://www.healthyonlinerecipes.com/]