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Cinnamon and Tea Poached Plums
1 c Water
2 Tea bags (pref Earl Grey)
1/3 c Sugar
1 sm Stick cinnamon
6 Red plums halved and pitted
In a 12-qt. saucepan, boil the water and then steep the tea in it for 5 minutes. Discard the tea bags and add sugar and cinnamon stick. Bring to a boil and add the plums. Lower the heat, cover and simmer for 3-4 minutes, or until the plums are tender but firm. Lift out the plums with a slotted spoon and transfer to a serving dish. Reduce the sauce by boiling for 5 minutes, then strain the sauce over the plums. Serve over pudding or ice cream.
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