Baked Spiced Red Wine Plums
Prep 0:10Bake 0:30Makes about 4
Gently baked in a spiced, red wine syrup these plums are flavoursome, rich and the perfect late-summer or early autumn dessert. Serve warm, at room temperature or chilled. A good scoop of vanilla ice-cream alongside is a must.
- 6 medium (about 500g) plums, halved and stoned (see Baker’s tip)
- 1 star anise
- 4 cloves
- 2 cinnamon sticks
- 250 ml (1 cup) good-quality shiraz
- 100g (½ cup, lightly packed) brown sugar
- Vanilla-bean ice cream, to serve
- Preheat oven to 180°C (160°C fan-forced).
- Halve the plums and remove the stones. Place in a single layer in an ovenproof dish just large enough to hold them. Add the spices to the dish. Combine the red wine and sugar in a bowl or jug and stir until the sugar dissolves. Pour over the plums.
- Bake in preheated oven for 25-30 minutes, basting the plums with the red wine syrup 2-3 times during baking, or until the plums are tender when tested with a skewer. Serve the plums warm, at room temperature or chilled with a little of the poaching liquid and ice-cream.
- Blood or santa rosa plums work particularly well in this dessert.
- You can replace the plums with 500 g cherries, pitted or halved, and stoned yellow peaches.
- These plums will keep in an airtight container in the fridge for up to 3 days.
This recipe is from Anneka's SBS Food online column, Bakeproof: Stone Fruit.
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Photography by Alan Benson.