Poached plums

Poached plums

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(25 ratings)

Prep: 15 mins Cook: 20 mins


Serves 4

Cook a comforting autumn dessert using these gently spiced, poached plums. Or make them the star of the show simply served with cream, custard or ice cream

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan


  • kcal239
  • fat1g
  • saturates0g
  • carbs63g
  • sugars53g
  • fibre2g
  • protein1g
  • salt0.01g


  • 500g plums, 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. To prepare the plums: wash and cut them into quarters, then remove the stones.

  2. Tip the sugar into a pan with 225ml water, the cinnamon and vanilla. Gently heat until the sugar dissolves.

  3. 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, questions and tips

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1st Oct, 2019
Even before looking at the reviews I added half the sugar, and yes, this was a little too sweet - but aside from that, absolutely delicious!
9th Aug, 2017
Very nice, flavours go well, and easy to make. I think the recipe overdoes the sugar, I reduced by one third and it was still very sweet
11th Aug, 2014
How much sugar?! Half a pound?! To cook with sweet fruit? I don't think so!
11th Mar, 2013
Mmmmmm v nice, I added some mixed spice to it as well and it was lovely
stelaholder's picture
23rd Jan, 2013
Very quick to make. Fab
19th Apr, 2012
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!
2nd Feb, 2012
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.
23rd Jan, 2012
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
12th Jan, 2012
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.
9th Nov, 2011
Mmmmmmmmmmmmm! great recipe.


30th Aug, 2019
Has anyone tried freezing this?
Nippy Sweetie
21st Nov, 2017
Has anyone tried this recipe with any other fruits, mixed winter berries, for example? Thanks!
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