Gently baked in a spiced, red wine syrup these plums are flavoursome, rich and the perfect late-summer dessert. Serve warm, at room temperature or chilled. A good scoop of vanilla ice-cream alongside is a must.
- 6 medium (about 500 g) plums, halved and stoned (see Baker’s tip)
- 1 star anise
- 4 cloves
- 2 cinnamon sticks
- 250 ml (1 cup) good-quality shiraz
- 100 g (½ cup, lightly packed) brown sugar
- vanilla-bean ice cream, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.
Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish. Creative concept by Lou Fay.
For more recipes, view our online column, Bakeproof: Stone fruit.