Recipes

Roast plums with shiraz and star anise

Posted by Fiona Beckett (Google+) on September 12 2025 at 14:52

This easy, delicious recipe is one of the earliest I posted on the site back in the day when shiraz was as popular as malbec now is but you can use any full-bodied red of the kind you’d use for mulling (which is basically what this recipe is: mulled plums!

In the interim red wines have got a lot sweeter so I’ve reduced the amount of sugar in the recipe though add a little more if you’ve got a sweet tooth or if. your plums are not very ripe. At the time of year I’m writing this (September) you’re more likely to find riper, sweeter ones so that may be a reason for using the lower amount, as I did when I made it just now.

You could also add a bit of crunch in the way of a baked crumble topping or some chopped caramelised pecans or walnuts or serve them with a sweet crunchy cookie.

Serves 4
500g (1lb 2 oz) large firm red plums (not Victoria plums)
60-75g (2 1/2 - 3 oz) soft brown sugar
2 star anise
4 cloves
200ml (7 fl oz) shiraz or other fruity red wine
Vanilla ice cream or double cream to serve

Heat your oven to 180°C/350°F/Gas 4)

Run a knife round each plum and twist to pull each half apart. Pull out the stone or work a knife round it and cut it out. Arrange the plum halves in a single layer in a large, lightly greased ovenproof dish. Tuck the star anise and cloves round the dish then sprinkle the sugar over the plums.

Pour the wine over the dish then bake iin the oven for about 50 minutes until the plums have turned jewel-red and the wine has turned thick and syrupy. Spoon over the juices a couple of times during the cooking time.

Leave to rest for 10 minutes, remove the spices and serve warm with pouring cream or good vanilla ice cream.

To drink
With the rich mulled wine flavour of the sauce I really don’t think you need anything extra.

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