Ronnie's Notes
Here’s a way for you to use the fibrous, outer leaves of the lemongrass stalks that you would normally discard (I also add lemongrass leaves to the pan when I roast chicken). Save the tender, inner core for recipes like the Thai-Style Fish Curry. Lemongrass leaves suffuse the poaching liquid with a gentle, lemony quality, more complex but not quite as strong as lemon peel.
Instructions
Place the sugar, 1 1/2 cups water, cloves, and lemongrass leaves in a saucepan large enough to hold the plums.
Bring the liquid to a boil over high heat.
Lower the heat and simmer for .
Add the plums.
Cook for or until the plum skins split and the fruit is soft.
Remove the pan from the heat and let the plums cool in the syrup.
Serve the plums with some of the poaching liquid.
Makes 4–6 servings.