Plums Poached in Marsala
Indulge in the luscious flavors of *Plums Poached in Marsala*, a sophisticated dessert that combines tender, juicy plums with the rich, aromatic depth of Marsala wine. This elegant recipe features plums simmered to perfection in a fragrant syrup infused with cinnamon, vanilla, and lemon zest, creating a beautifully balanced blend of sweet and tangy notes. The light reduction of the poaching liquid transforms into an irresistible glaze, enhancing the fruit's natural sweetness with every bite. Perfect for entertaining or as a refined weeknight treat, these poached plums can be served warm, chilled, or at room temperature, and are elevated with a garnish of fresh mint leaves. With its minimal prep time and simple yet impressive presentation, this dessert is an effortless way to bring restaurant-quality sophistication to your table. Keywords: poached plums, Marsala wine dessert, easy fruit dessert, plums in syrup, elegant dessert recipe.
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Recipe Information
Ingredients
- 6 whole ripe but firm plums
- 250 ml Marsala wine
- 250 ml water
- 100 g granulated sugar
- 1 piece cinnamon stick
- 1 piece vanilla bean, split and seeds scraped
- 1 strip lemon zest
- 5 leaves fresh mint leaves (optional, for garnish)
Instructions
Wash the plums thoroughly and cut them in half, removing the pits. Set aside.
In a medium saucepan, combine the Marsala wine, water, granulated sugar, cinnamon stick, vanilla bean (both pod and scraped seeds), and lemon zest.
Place the saucepan over medium heat and stir gently until the sugar dissolves completely. Bring the mixture to a gentle simmer.
Carefully add the halved plums to the poaching liquid, cut side down. Ensure the plums are mostly submerged in the liquid.
Cook the plums for 10-15 minutes, turning them halfway through cooking, until they are tender but still hold their shape.
Remove the plums from the saucepan using a slotted spoon and transfer them to a serving dish. Set aside.
Increase the heat to medium-high and simmer the poaching liquid for an additional 5-10 minutes, or until it reduces and thickens slightly into a syrup.
Remove the saucepan from the heat and discard the cinnamon stick, vanilla pod, and lemon zest.
Pour the warm syrup over the plums in the serving dish.
Serve the poached plums warm, at room temperature, or chilled. Optionally, garnish with fresh mint leaves for a pop of color and flavor.
Nutrition Facts
Calories |
967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 23 mg | 1% | |
| Total Carbohydrate | 185.3 g | 67% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 169.7 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 917 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
