These are good on their own or in a mixed compote contributing a little of their syrup. Green gage plums can be poached the same way by adding 2 minutes to each poaching time. Leftover syrup can be refrigerated and reused. Makes 6 plums.

POACHED RED PLUMS

FOR THE POACHING SYRUP:
2 cups water
2 cups granulated sugar
1 piece cinnamon stick, 1 inch long
1 Tablespoon vanilla extract
3 pieces lemon zest, 3" x 1"
6 firm red plums (about 1 pound)

Combine water, sugar and cinnamon in a 2-qt. souffle dish. Cook, uncovered, at 100% for 3 mintues. Remove from oven and stir well. Cover tightly with microwave plastic wrap. Cook at 100% for 6 minutes.

Remove from oven. Uncover and stir in vanilla and zest. Add plums. Cover tightly with microwave plastic wrap. Cook at 100% for 8 minutes.

Remove from oven. Pierce plastic with the tip of a sharp knife. Uncover and store, tightly covered, in the refrigerator.

To poach 10 plums. Cook in the same quantity of syrup for 10 minutes.

To poach 16 plums. Cook in two batches in the same quantity of syrup, six plums for 8 minutes, ten plums for 10 minutes.

Source: Microwave Gourmet