Plums Poached in Marsala

Plums Poached in Marsala created by Chef Oz

When fresh plums are at their best, try this heavenly recipe. I could eat it every night! Thanks to English food writer, Delia Smith, for the original recipe which I have adapted.

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • Preset oven to 180C (350F).
  • Cut plums in half and remove stones.
  • Place plums, cut side up, into a rectangular baking dish- corningware, pyrex or similar.
  • In a large jug, combine Marsala, vanilla, cinnamon, sugar and lemon rind.
  • Mix well then pour this mixture evenly over the plums.
  • Bake on the centre shelf of the oven for 40 minutes, turning plums over after 20 minutes.
  • Remove from oven and strain liquid into a small saucepan.
  • Remove the lemon rind and discard.
  • Make a paste with the arrowroot and a little water and add to the juice in the saucepan.
  • Place pan over a medium heat and cook, whisking constantly, until it reaches simmering point.
  • Simmer sauce for about 5 minutes until it is slightly thickened and glossy- it will thicken more as it cools.
  • Pour the liquid back over the plums.
  • Serve plums hot or cold with cream or ice-cream.
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RECIPE MADE WITH LOVE BY

@Kookaburra
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@Kookaburra
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"When fresh plums are at their best, try this heavenly recipe. I could eat it every night! Thanks to English food writer, Delia Smith, for the original recipe which I have adapted."

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  1. Chef Oz
    Plums Poached in Marsala Created by Chef Oz
  2. Chef Oz
    Yum - plums, marsala and cinnamon are a fabulous combination. We had it with ice cream which was great. If you don't like desserts too sweet, I would go for cream instead. I didn't bother thickening it with the arrowroot as it was fairly thick already. My only reservation is that is might take a bit of work to make it look 'elegant' as most of my plums fell apart.
  3. Kookaburra
    When fresh plums are at their best, try this heavenly recipe. I could eat it every night! Thanks to English food writer, Delia Smith, for the original recipe which I have adapted.
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