Poached Plums In Tea

Scoring the plums helps the poaching liquid infuse the fruit all the way to the pit.

3 bags black tea, strong
¾ cup sugar
6 whole cardamom pods, lightly crushed
1 whole star anise pod
1 vanilla bean, halved lengthwise
1½ lbs small plums (15-20), preferably Italian

Using a paring knife, score plums all the way around, starting and ending at stem end and cutting just through the skin (you want to keep plums intact).

Bring 2 cups water to a boil in a medium saucepan. Remove from heat, add tea bags, and let steep about 5 minutes; discard tea bags. Add sugar and bring mixture to a boil, stirring to dissolve sugar. Reduce heat, add plums, cardamom, and star anise; scrape in vanilla seeds and add pod. Simmer until plums are just tender, 15-20 minutes. Remove from heat and let plums cool in poaching liquid.

Discard vanilla pod, cardamom, and star anise. Halve plums, remove pits, and return to poaching liquid.

Make Ahead: Plums can be poached 2 days ahead. Cover and chill. Bring to room temperature before serving.

Makes 1 qt.