Poached Plums
Poached Plums

This poached plums recipe shows off plums to their best, poaching the fruit in a syrup with added port – if you like you can leave out the port and use more syrup instead.

Ripe plums straight from the tree are delicious, but they become even sweeter when cooked and make delicious compote, jam, and desserts.

A dessert ideal for sharing with friends and family.

Watch How To Make Poached Plums

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Poached Plums
How to make poached plums


Green Padlock

Ingredients

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Method

Poaching plums is one of my favourite recipes. The syrup is very simple to make using sugar, water and port. It complements the sweetness of the plums – a delicious combination.

Ideally the plums will still be a little firm. They need to have the stones removed. An easy way to do this is to cut around the whole circumference of a plum twice to quarter it. Then twist the plum in opposing directions in each hand, and the plum flesh should separate nice and cleanly from the stone.

Prepare the syrup by adding the measured water and sugar to a saucepan, plus a cinnamon stick for extra flavour.

Take the pan to the hob, set to a medium heat, and stir constantly to help the sugar dissolve fully.

At this stage add the plums to the saucepan, and pour in the port. Bring the plums to the boil, turn the heat down to keep a gentle simmer, and stir occasionally.

After 10 minutes or a little before, the plums will be nice and soft but still keeping their shape. Test for softness with a fork.

Pour the plums into a serving bowl to stop them cooking further. If not serving immediately, the plums will store well in a fridge for a few days.

I like to serve the plums warm – reheating in a microwave works well. Whipped cream or ice cream makes a good accompaniment.

Vegetables | Fruit | Soups | Drinks | Treats