Vanilla poached plums

Vanilla poached plums

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(18 ratings)

Prep: 15 mins Cook: 20 mins


Serves 4
A simple dessert using seasonal plums. Best served with something creamy.

Nutrition and extra info


  • kcal239
  • fat1g
  • saturates0g
  • carbs63g
  • sugars53g
  • fibre2g
  • protein1g
  • salt0.01g
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  • 500g plum, washed



    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

  • 200g golden caster sugar
  • cinnamon stick
  • vanilla pod, split and seeds scraped from middle


  1. Cut the plums into quarters and remove the stones. Tip the sugar into a pan with 225ml water, the cinnamon and vanilla. Gently heat until the sugar dissolves. Slide the fruit into the syrup. Bring the pan to the boil, then let it simmer for 5-10 mins, depending on the ripeness, until the plums are soft. Leave to cool slightly and serve as they are with something creamy.

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Comments (19)

bingylala72's picture

How much sugar?! Half a pound?! To cook with sweet fruit? I don't think so!

kellyclark77's picture

Mmmmmm v nice, I added some mixed spice to it as well and it was lovely

stelaholder's picture

Very quick to make. Fab

paulatta's picture

Just made it for the first time and it is delicious..I had it with some crème fraîche.. I do agree that it is a tad too sweet and will definitely halve the amount of sugar on my next attempt. This is the kind of dessert I cannot wait to serve my French family and friends who always assume that British desserts are stoggy..not true..this is an effortlessly elegant dessert mes chers amis!

airbedane's picture

Thanks for the tip, Foodie Mum, and apols for the late post ;-). I used 1/4 the sugar (50 gm only) and half the water (100 ml). The result was nice and 'tart', just how we like it!

SUperb recipe, highly recommended.

frenchasaurus's picture

Delicious! Made a fabby desert for my dinner party - quick easy and looks fantastic. I followed some of the recomendations and served with ice cream and shortbread (although putting shortbread biscuits at the bottom soon made them soggy, next time will crumble over the top) which just finished it off wonderfully.

A tad sweet and vanillia-y for my palate (although still good!), so next time I am just going to use 1/2-1/4 a vanilla pod and half of the sugar. People that like it tart might want to use even less

foodschmood's picture

This recipe is one of my faves. I reduce the amount of sugar by half and omit the water completely. Throw... oops, should I say... place :) all ingredients in a saucepan over low heat and stir until sugar has dissolved completely, then cover with a lid and gently simmer for about 5 minutes or until the plums are soft. The syrup is to die for. I sometimes substitute the vanilla with star anise... that's nice too.

pillet's picture

Mmmmmmmmmmmmm! great recipe.

star2501's picture

Mmmm gorgeous. I made it for 2 - halved the amount of plums, used 40g of sugar and 100ml of water. Didn't have vanilla pods so used a bit of essence, and didn't have cinnamon sticks so used ground. Still...turned out really lovely served with crumbled flapjack on top.

foodie64mum's picture

What a gorgeous, simple recipe. We love this for pudding or breakfast. However, I reduce the water to 150ml and the sugar to 60ml - perfect!

foodie64mum's picture

Airbedane - I used the vanilla seeds and discarded the pod. Yum!

airbedane's picture

I have a question. After scraping out the vanilla seeds, do you use the pod, or the seeds or both in the recipe?


nbryan's picture

divine! defo did n't need all the sugar though.

joannawatson's picture

I agree with KELLY COOKS and jose. Halve the sugar and water and add more if you need it. Lovely over cereal for breakfast.

allendeath's picture

Nice but use leas sugar and water. Keep a close eye on them as well , mine went a bit pulpy as smoe plums were quite ripe when they went into the pot.

derynstafford's picture

Delicious - made this several times now - most recently I spooned it onto shortbread pieces and topped with vanilla icecream then dribbled a little of the juice over the top - really lovely.

monphil123's picture

This is really gorgeous. I just keep making it again and again

jose81's picture

I'm about to make this for the fifth time - and it's a beautiful dish. Friends and family have loved it after a cooked breakfast, and it's a great way of getting fruit into the diet. Maybe a little less sugar though...gonna try this now!

jemimah's picture

I used ground cinnamon as I didn't have any cinnamon sticks, and it was still gorgeous. Amazingly simple, very sweet, great stuff.

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