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Vanilla Poached Plums


Vanilla Poached Plums

Vanilla Poached Plums

S. Wongkaew

When plums are in season, there's one particular recipe that I instantly look forward to cooking -- vanilla poached plums. They're a beautiful addition to ice-cream, French toast, porridge or custard.

Basic poached plums can simply be made by simmering fresh plums with sugar and water. To add a few more layers of flavor I include a fresh vanilla pod, ground cinnamon and a little liqueur like Grand Marnier.

When choosing plums for this recipe, I try to pick firm plums on the slightly tender side for a tarter flavor.

Tip: You can re-use the vanilla pod by storing it in your sugar jar for vanilla-flavored sugar.


  • 500 grams (1.25lbs) of firm red plums, washed
  • 1/2 cup of castor sugar
  • 225 mls of water
  • 1/2 tsp of ground cinnamon
  • 1 Tbsp of Grand Marnier


  1. Cut plums into quarters and discard the stones.
  2. Add sugar to a medium saucepan with water, ground cinnamon and the vanilla pod. Gently dissolve sugar over a moderate heat, stirring continuously.
  3. Remove vanilla pod from saucepan. Set aside.
  4. Gently slide plums into saucepan and bring syrup to the boil. Meanwhile, slice the vanilla pod in half length-ways and scrape out the seeds with a tip of a sharp knife. Add seeds to the saucepan and stir.
  5. Once the syrup is boiling, lower temperature to medium-low and simmer gently for 10-5 minutes or until plums are tender.
  6. Once ready, turn the heat off and let the plums cool in their syrup for about 15 minutes before serving with desired dessert or breakfast.
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