Baked spiced plums

8 Oct

Roast plums with Barbados cream

These baked spiced plums are wonderfully easy to make – plus they make the house smell of mulled wine. Good hot or cold, they keep for a week in the fridge, and freeze well too.

Another recipe from Nigella Lawson’s How to Cook, I cut back on the amount of honey after making it the first time, as I found the sweetness masked the flavour of the plums. They are delicious served with a spoonful of Barbados cream.

Baked spiced plums

Spiced baked plums
(serves 6-8)

  • 1 kg plums, halved and stoned
  • 300ml red wine
  • 2 bay leaves
  • 1/2 tsp ground cinnamon
  • 2 cloves
  • 1 star anise
  • 2 cardamom pods, lightly crushed
  • 175g honey
  1. Preheat oven to 325°F.
  2. Arrange the plum halves in a single layer – cut side down – in a large, baking dish.
  3. Combine the wine, bay leaves, cloves, star anise, cardamom and honey in a saucepan, and bring to a boil over medium heat.
  4. Pour the mixture over the plums, and cover tightly with foil.
  5. Bake for about one hour, until the plums are soft.
  6. Serve hot or cold with a dollop of vanilla ice cream or Barbados cream.

4 Responses to “Baked spiced plums”

  1. Denise October 8, 2014 at 6:09 pm #

    Whoa… great idea! looks nummmmm

    • Andrea October 8, 2014 at 7:10 pm #

      Thanks, Denise!

  2. Lesley December 5, 2017 at 1:51 pm #

    Should the mixture be thick and sticky? Although these tasted amazing, there was a lot of liquid that I wasn’t expecting.

    • Andrea December 5, 2017 at 3:52 pm #

      You’re right, the liquid isn’t thick and sticky. I imagine the plums would break down completely before it reached that point. You could remove the plums with a slotted spoon and then give it a fast boil to reduce the volume, perhaps?

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