Pan-caramelized plums with cinnamon, star anise, and cloves
In recent years, I’ve started making pan-cooked fruits—apples, plums, nectarines, peaches, and apricots. They taste delicious and can be seasoned in various ways. You can serve this dessert with either cream cheese frosting or ice cream. It’s a quick, easy way to make dessert.
Preparation time: 20–30 minutes
Difficulty: Easy
Servings: 2
Ingredients:
4–5 ripe plums, halved and pitted
2 cinnamon sticks
1 star anise
2–3 cloves
2–3 tbsp sugar
40–50 g butter
Optional: approx. 30 ml cognac or rum
Ice cream for serving
Dried mint for sprinkling
Instructions:
- Heat the butter and sugar until the sugar begins to melt; cut the plums in half and place them in the pan, cut-side down.
- Add the cinnamon sticks, cloves, and star anise.
- Sauté the plums for 4–5 minutes, then flip them over and cook the other side for a couple of minutes.
- If using cognac or rum, pour a splash of alcohol into the pan, ignite it, and serve once the alcohol has evaporated.
- To serve, place a scoop of ice cream over the plums. Sprinkle with a little crushed dried mint.
Ready!
