Meghan Markle and Prince Harry had no choice but to go on Oprah

Jennifer McShane

This Sandymount home with stylish interiors is on the market for €1.3 million

Megan Burns

Amanda Gorman: ‘One day you’re called an icon, the next day, a threat’

Jennifer McShane

Sneak peek: Stylist Sarah Rickard on how to wear the Simone Rocha x H&M collection

Lauren Heskin

Screen time has exploded in our household during lockdown. How worried should I be?

Amanda Cassidy

Limerick’s Spice Vintage shop owner Grace Collier on how she’s beating the Covid business odds

Erin Lindsay

5 non-fiction podcast miniseries to get stuck into (that aren’t news or true crime)

Lauren Heskin

Sunday baking: Pecan cinnamon rolls

Meg Walker

Sofia Vergara finally wins battle with ex over embryos

Jennifer McShane

Image / Editorial

Poached Plums

02nd Nov 2014

Peter Clifford describes this succulent?bowl of plums as “(a) really simple recipe, with the ginger and cinnamon adding spice. A lovely light dessert with vanilla ice cream, ideal to prepare beforehand for a dinner party. This would have been popular in Clifford’s Bistro, in Cork, especially if you thought you had no room for a dessert.”


300ml red wine

25g brown sugar

1 tbsp Irish honey

1 cinnamon stick, snapped in half

1 tsp finely chopped root ginger

Juice of 1 lemon

Juice of 1 orange

8 plums, halved, with stones removed



Combine all the ingredients except the plums and bring to a low boil. Simmer for 7 to 10 minutes, until syrupy.

Add the plums and cook for 3 to 4 more minutes.

Serve hot in a bowl with some of the syrup drizzled over a scoop of ice cream.

If you prepare the spiced-wine syrup beforehand, you can reheat just before serving and cook the plums to serve hot.

To buy the Clifford & Son cookbook check out