Poached Plums

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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 libertiespress.com

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