Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Caramelized Plums

Scott Phillips

Yield: Yields about 3 cups.

If you’re looking for a shortcut summer dessert, these plums are terrific as a topping for ice cream.


  • 1 Tbs. unsalted butter
  • 1/3 cup granulated sugar
  • Large pinch kosher salt
  • 5 firm medium plums, each cut into 10 wedges

Nutritional Information

  • Nutritional Sample Size per 1/4 cup
  • Calories (kcal) : 60
  • Fat Calories (kcal): 15
  • Fat (g): 1.5
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 5
  • Sodium (mg): 20
  • Carbohydrates (g): 13
  • Fiber (g): 1
  • Protein (g): 0


  • In a 12-inch heavy-duty skillet, melt the butter over medium heat. Add the sugar, salt, and 1 Tbs. water. Swirl the pan to moisten and dissolve the sugar. Cook until the mixture becomes a bubbling golden caramel, 3 to 5 minutes. Immediately remove the pan from the heat.

    Carefully add the plum wedges to the pan, spreading them out evenly. Set the pan over medium heat and cook, shaking the pan every 30 seconds or so, until the plums start to release their juices, 2 to 3 minutes. Turn the plums with tongs and cook until soft (but not mushy) and golden brown along some of the cut edges, 1 to 5 minutes more.

    If you’re making the plums for the shortcakes, pour the contents of the pan into a medium bowl and cover to keep warm.


Check out our test kitchen secret for cutting perfect plum wedges


Rate or Review

Reviews (3 reviews)

  • User avater
    EmmaHSmith | 04/29/2019

    It is too tasty.

  • PamRauber | 08/17/2011

    I agree with above. Entirely too much sugar. I enjoy plums naturally but with a couple of TBLS of brown sugar, that is all that is necessary for my family.

  • EllaJean | 07/10/2008

    I found this recipe to be a little too sweet. If I made it again I would cut back on the sugar or perhaps add a little lemon juice to it.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial