This sweet and sour plum recipe is truly delicious; serve with cream, ice-cream, yoghurt, or it would make a lovely addition to trifle, pavlova, on top of cake or with meringues
I thought I should also note that this isn’t something that I would make often for H. It contains both sugar and red wine – not very toddler friendly foods! The alcohol is however thoroughly cooked off. It is a desert that would be great served at a dinner party, possibly with the meringues mentioned above, and would satisfy the adults and children alike
Sweet and sour sugar plums
- 400 g sugar plums (or other type of plum), halved and pitted
- 100 g coconut sugar
- 50 ml red wine vinegar
- 100 ml red wine
- 1/2 cup water
- 2 each star anise and cinnamon quills
- 1 vanilla bean , split, seeds scraped (alternatively use vanilla bean paste)
- Zest of 1/2 lemon
- Combine sugar, vinegar, wine, water, spices, vanilla and zest in a pan over low heat, stirring until sugar dissolves. Bring to the boil, then simmer until reduced by half. Add plums; cover with a lid and cook over very low heat for about 15 minutes. Using a slotted spoon transfer plums to a bowl. Return pan to medium heat and simmer for 5 or so minutes until the mixture is syrupy. Add syrup to plums, cover and refrigerate until chilled and ready to serve
Adapted from Kylie Kwong
Love, love, love. Cant wait to try this.
Great to hear Katie, I’d love to know what you think.