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Poached Plum Sundaes

Scott Phillips

Servings: 4

Poaching plums in dry white wine and vanilla makes them deliciously complex and even more succulent and juicy than they naturally are. Stop cooking the plums as soon as they’re soft enough to peel so they keep their shape.


  • 1-1/2 cups dry white wine
  • 3/4 cup granulated sugar
  • 2 Tbs. white wine vinegar
  • 1 vanilla bean
  • 2 lb. firm-ripe plums (8 to 10 medium), pitted
  • 1 pint vanilla ice cream
  • 8 amaretti or 4 meringue cookies, crumbled

Nutritional Information

  • Calories (kcal) : 510
  • Fat Calories (kcal): 70
  • Fat (g): 8
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 30
  • Sodium (mg): 70
  • Carbohydrates (g): 94
  • Fiber (g): 3
  • Protein (g): 4


  • Put the wine, sugar, vinegar, and 1/2 cup water in a 3-quart saucepan. Split the vanilla bean lengthwise, scrape the seeds into the pan, and add the bean. Bring to a boil, stirring until the sugar dissolves. Add the plums and adjust the heat as necessary to gently simmer, turning the plums occasionally until the skins loosen and are easily removed with tongs, 6 to 10 minutes.
  • Using a slotted spoon, transfer the plums to a wide bowl, pulling off the skins with tongs as you go. Return any liquid to the pan and boil until reduced to 1 cup of syrup, about 10 minutes. Discard the vanilla bean.
  • Pour the syrup over the plums, let cool to room temperature, and then refrigerate until cold, at least 2 and up to 24 hours. Serve the plums and syrup over the ice cream, sprinkled with the cookies.


Rate or Review

Reviews (1 review)

  • springs9 | 09/06/2014

    The poaching time suggested was too long and I ended up with plum pure. I probably should have been paying more attention as the plums were poaching but I set my timer and went with it. Any suggestions for plum pure would be welcome. Thanks

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