- 12 Tadin Chamomile Anise tea bags
- 2¼ cups water
- ¼ cup honey
- 1 teaspoon pure vanilla extract
- 5 semi-ripe plums
- To ensure the plums stay intact while poaching, use a small paring knife to gently score the fruit all the way around (just piercing the plum skin). Place plums aside.
- Cut the tags from the Chamomile Anise tea bags and place in a medium pot (off of heat). Heat water to a boil in a separate pot or kettle, pour into the pot, cover and steep tea for 8 minutes. Using a slotted spoon, remove tea bags from the pot (gently pressing on each one to extract as much flavor as possible without breaking the bag).
- Turn the heat to high and bring the brewed tea to a boil. Reduce heat to a simmer and stir in honey and vanilla extract. Using a slotted spoon, gently lower each plum into the simmering tea. Simmer for 15 minutes (until plums are just fork tender – which depends on the ripeness of your plums).
- Remove the pot from heat and let the plums cool to room temp in the tea (approximately two hours). Once cooled, use the slotted spoon to remove each plum. Carefully cut each plum in half, remove pits and serve in shallow dishes with vanilla ice cream or Greek yogurt (drizzle poaching liquid on top for extra flavor). If not serving immediately, store plums in poaching liquid in an airtight container in the refrigerator for up to 2 days.
Note: You can use the remaining poaching liquid to add subtle sweetness to iced tea.