Name: Plums with Cinnamon and Vanilla Sugar Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves: 4–6
Cuisine: British
Ingredients: 12 plums; 100g (4oz) golden caster sugar; 1 vanilla pod, split and seeds removed; 1tbsp cinnamon; vanilla ice cream, to serve

By Woman and Home

published 1 January 17

Have you got leftover plums that you’d like to turn into an easy dessert recipe (opens in new tab)? This is a tasty and sweet way to use up the leftover fruit and can be put together in a flash.

Chances are you’ll probably have most of the rest of the ingredients in your fridge, cupboard or freezer too, so it is a cost effective way of producing a dessert that will serve a crowd at short notice.

All you need to do is mix the ingredients and bake the plums for a little while in the oven, so it’s a simple way to whip up a sweet treat in a hurry.

Plus plums are a great source of potassium and fibre, as well as being low in calories so they’re a great option for pudding to help you on your way to five-a-day. The vanilla and cinnamon help make this dish extra sweet too.

Try this dessert recipe (opens in new tab) once and we promise you’ll want to come back to this recipe again and again.

HOW TO MAKE PLUMS WITH CINNAMON AND VANILLA SUGAR

Method

Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Halve and de-stone the plums. Mix the sugar, vanilla seeds and cinnamon, and toss the plums in it, retaining the leftovers. Place the plums, cut-side up, very close together on a foil-lined baking sheet with the corners turned up to touch the edges of the fruit; cover with the remaining sugar. Bake for 20 minutes until caramelised. Serve 4 to 6 halves per person, with vanilla ice cream and any juices spooned over.

Ingredients

12 plums
100g (4oz) golden caster sugar
1 vanilla pod, split and seeds removed
1tbsp cinnamon
vanilla ice cream, to serve

Woman and Home

Serves	4–6
Skill	Easy
Preparation Time	5 mins
Cooking Time	20 mins
Total Time	25 mins

Plums with Cinnamon and Vanilla Sugar Recipe

Method

Ingredients

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