I can tell Winter is fast approaching because my food has gone from crunchy salads followed by fruit salads to stews followed by hot puddings. And one of the quickest and easiest to make and still very satisfying desserts are my autumnal warm spiced plums. There is something so delicious about juicy plums warmed up and marinated in warming spices.
Quick and Easy
If you want a quick and easy desert then look no further, the juicy plums are sweet and the spices are lovely and warming. And it’s actually not too unhealthy either, in the whole recipe there is only 30 grams (1/8 cup) of dark brown sugar. I did try it without the sugar but I did find no matter how sweet the plums were it was still a little tart and the small amount of sugar really did make the difference.
Added in along with the plums and sugar is vanilla extract, which just helps to round out the flavour. A pinch of ground mace, which can be replaced with ground nutmeg gives a lovely earthy flavour to the plums and one of my all time favourite spices, a whole star anise. Star anise has a lovely mild aniseed flavour to it and really goes well with fruit.
Tart it up!
To make this a little fancier you could always serve it with cream or ice cream, both go really well with these stewed plums. And even though it may sound a little strange I once served these plums with a cheese board and they went down a storm. So they are really versatile.
Because your time in limited this dessert will bail you out when you are wanting a warming sweet treat to end the night on.
- 5 large ripe plums
- 120 millilitres water, (1/2 cup)
- 30 grams dark brown sugar, (1/8 cup)
- 1 teaspoon vanilla extract
- 1 whole star anise
- pinch ground mace
- 1 teaspoon cornflour, (corn starch)
- Wash, quarter and de stone the plums.
- In a medium sized pan, heat the water, sugar, vanilla and star anise until the sugar has dissolved.
- Add the plums to the pan and bring to a light boil then simmer for 10 minutes.
- In a small cup add the cornflour then 2 tablespoons of the juice from the plums and stir till well mixed then pour into the pan.
- Stir and it will thicken quickly. Take off the heat and cover the pan. Allow it to sit for a further 5 minutes to cool a little and the flavours to fully infuse.
- Fish out the star anise, then divide between 2 bowls. Serve with cream or ice cream if you are looking for a more decedent dessert.