serves
4
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 6 medium (about 500 g) plums, halved and stoned (see Baker’s tip)
- 1 star anise
- 4 cloves
- 2 cinnamon sticks
- 250 ml (1 cup) good-quality shiraz
- 100 g (½ cup, lightly packed) brown sugar
- vanilla-bean ice cream, to serve
Instructions
Preheat oven to 180°C (160°C fan-forced).
Halve the plums and remove the stones. Place in a single layer in an ovenproof dish just large enough to hold them. Add the spices to the dish. Combine the red wine and sugar in a bowl or jug and stir until the sugar dissolves. Pour over the plums.
Bake in preheated oven for 25-30 minutes, basting the plums with the red wine syrup 2-3 times during baking, or until the plums are tender when tested with a skewer. Serve the plums warm, at room temperature or chilled with a little of the poaching liquid and ice-cream.
Baker's tips
• Blood or santa rosa plums work particularly well in this dessert.
• You can replace the plums with 500 g cherries, pitted or halved, and stoned yellow peaches.
• These plums will keep in an airtight container in the fridge for up to 3 days.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our with her or for hands-on baking classes and baking tips, visit her at . Don't miss what's coming out of her oven via , , and .
Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish. Creative concept by Lou Fay.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
