Stewed Plums with Cinnamon and Vanilla Syrup
Quartered plums simmered in a fragrant syrup of cinnamon and vanilla until tender. Golden caster sugar dissolves into a light glaze that cooks down with the fruit's juices. Serve warm or cooled with cream, yogurt, or ice cream for a simple, elegant dessert.
Ingredients
Instructions
- 1
Wash and cut the plums into quarters, then remove the stones.
- 2
Tip the sugar into a pan with water, the cinnamon stick and split vanilla pod with scraped seeds.
- 3
Gently heat until the sugar dissolves.
- 4
Slide the fruit into the syrup.
- 5
Bring the pan to the boil, then simmer until the plums are soft.
- 6
Leave to cool slightly and serve with something creamy.
Tips
Simmer time depends on plum ripeness; check at 5 minutes for firmer fruit, up to 10 for softer varieties.
Good to Know
Cover and refrigerate up to 4 days. The syrup thickens as it cools.
Prepare entirely 1 day ahead; flavours deepen overnight. Reheat gently or serve cold.
Warm or at room temperature with whipped cream, Greek yogurt, custard, or vanilla ice cream.
Common Mistakes
Boil too vigorously to avoid over-breaking the fruit into mush.
Skip cooling step to avoid serving at mouth-burning temperature.