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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).
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: Chinese
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 plums not too ripe
  • 1 tsp vanilla essence or paste
  • 2 star anise
  • 50 ml cherry/ mandarin juice
  • 50 ml water
  • 2 tbsp demerara sugar

Method
 

  1. Preheat the oven to 180C degrees.
  2. Cut the plums in half and remove the pits.
  3. Pour the juice, water and vanilla into a baking dish, then arrange the plum halves (facing upward) in the sauce.
  4. Tuck the star anise between them, then scatter the sugar on top.
  5. 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.