Baked Spiced Red Wine Plums

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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


  1. Preheat oven to 180°C (160°C fan-forced).
  2. 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.
  3. 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.

Baker's Tips

  • 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.

CLICK HERE for more Bakeproof recipes.

Photography by Alan Benson.

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