Plums Poached in Marsala
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:
- 10 large fresh plums
- 2 cups sweet marsala wine
- 1 teaspoon vanilla essence or 1 teaspoon extract
- 1 teaspoon cinnamon
- 1⁄2 cup brown sugar
- 2 slices fresh lemon rind
- 2 teaspoons arrowroot
- 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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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.