Mulled Plums with Plum Syrup

Plums are in season from late summer into autumn. They are a tasty fruit and this recipe is a great way of doing something a little different with plums, particularly if you have an abundance growing in your garden at home.

My favourite way to serve mulled plums is with my breakfast bowl of thick Greek yogurt, it's a very tasty way to start the day! However, they also make a delicious fruit crumble.

Recipe ingredients

• Plums - I use around 6 plums when making a batch of mulled plums.
• Red wine - use a good quality red wine, something you would be happy to drink yourself, as it is a predominant flavour in this recipe.
• Orange - I add some sliced oranges to the flavour the mulling liquor.
• Spices - I flavour the mulling liquor with both a whole cinnamon stick and a little ground nutmeg.
• Sugar - once the plums have been mulled I add some caster sugar to the remaining mulling liquor, reducing it down to form a pouring syrup.

How to make mulled plums and syrup

• Place all the ingredients for the mulled plums into a large saucepan and bring to the boil.
• Turn down the heat and gently poach the plums for 15 minutes. The plums should be soft but not too soft as you need to be able to peel and slice them.
• Take the plums off the heat. Strain off the poaching liquor and set aside for making the syrup and puree. Discard the orange slices and cinnamon stick. Take each plum, place on a rack and allow to cool.

• Place the remaining mulled poaching wine into a saucepan and add caster sugar.
• Once cool take half the plums, de-stone them and gently peel off the thin layer of skin. Leave each half as it is, or slice into thinner wedges.

• Turn the heat to high and reduce the liquid by half until you have a pouring syrup. Set aside and allow to cool.
• Store the mulled plums and syrup in separate airtight containers, in the fridge, for up to 5 days.

TOP TIP: Take care not to reduce the liquid too far or you will end up with a jam, rather than a pouring syrup.

Recipe variations

• Fruit - I've chosen to mull plums, but you could also use this recipe with other fruits like apples, pears, peaches or nectarines.
• Red wine - I've just used red wine in this recipe, but if you were using the syrup for topping a cheesecake at Thanksgiving or Christmas, you could make it extra special and add a dash of rum or brandy, or even a splash of Cointreau.
• Citrus - I've used sliced orange, but you could also use mandarin, clementines or satsumas.
• Spices - use any variety of mulling spices, cinnamon, cloves, allspice, nutmeg, cardamom or star anise.

Serving suggestions

I like to make a batch of mulled plums, storing them in the fridge and using them to top my breakfast yogurt bowl, just add some homemade spiced cranberry granola. They're also great on pancakes or waffles.

I also makes a great topping for desserts, try it over ice-cream, or a simple panna cotta. I also like to use mulled plums as a base for a fruit crumble of sponge pudding.

However, at Thanksgiving and Christmas is makes the perfect topping for my New York style Baked Vanilla Cheesecake. I like to add the plums and syrup when I serve a slice of cheesecake, that way the juice doesn't bleed into the cheesecake.

Useful hints and tips

1. For the best results use plums that are firm and not too soft, as they will hold their shape better.
2. For extra fiber don't peel the plums and cook them a little less so the skin remains intact.
3. Always allow the plums to cool properly before peeling away the skin, destoning and slicing the plums.
4. When making the syrup, take care not to reduce the liquid too far or you will end up with a jam, rather than a syrup.
5. If you do end up with a jam, don't worry, just add a splash of water to thin down to a syrup like consistency.
6. Allergy advice: gluten free, dairy free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

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Additional recipe suggestions

If you like this recipe then try some of these easy recipes:

• Blueberry Compote
• Mulled Pears
• Scotch Pancakes
• Christmas Spiced Granola
• Cinnamon French Toast with Apples