Baked plums in cherry sauce
I make these vegan baked plums in cherry or mandarin sauce regularly during the winter months because it’s extremely easy, free-from gluten-dairy-nuts-eggs and can be used up in various ways. You can serve it as a dessert with custard or ice-cream at the end of an Autumnal dinner/Sunday lunch. It can be served with porridge, rice-pudding, or used in trifle, crumble and fruit fools, parfaits, cranachan and other kind of dessert pots. I also like to serve it as compote on the side of roast duck or goose at Christmas time, or I whizz it into a jam that I serve as a sauce/dip or use to make sticky spare ribs and chicken wings. So, overall this is a very versatile (and super easy) dish. (Sometimes I add a stick of cinnamon to it too).
Ingredients
Method
- Preheat the oven to 180C degrees.
- Cut the plums in half and remove the pits.
- Pour the juice, water and vanilla into a baking dish, then arrange the plum halves (facing upward) in the sauce.
- Tuck the star anise between them, then scatter the sugar on top.
- Bake in the oven for approx. 20- 30 minutes – depending on how soft you’d like the plums. If you want to serve them as a pudding or compote, they shouldn’t be too mushy. If you want to make sauce/marinade/dip from them, they should be quite soft.