1¼pounds(566 grams) ripe but firm plumcots, halved and pitted
1½cups(360 grams) dry white wine
1cup(336 grams) honey
Instructions
In a medium saucepan, bring all ingredients to a boil over medium-high heat, stirring occasionally. Reduce heat, and simmer until fruit is just tender, 8 to 10 minutes. Remove plumcots using a slotted spoon, and let cool completely on a wire rack. Let poaching liquid cool completely.
Notes
PRO TIP:Save your leftover poaching liquid—it’s delicious and will keep for several weeks in the fridge. Drizzle it onto ice cream, yogurt, or fresh berries; stir it into iced tea or lemonade; or shake it up into a cocktail.