Recipes
Fruit
Plum
Plums roasted with sloe gin

Plums roasted with sloe gin

Name: Plums roasted with sloe gin
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 12 plums, halved and stoned; 150ml sloe gin (see tip for recipe) or use Gordon’s Sloe Gin; Juice of 1 orange, plus a little extra; 60g golden caster sugar

Easy
October 2006

Easy
October 2006

Test kitchen approved

Serves 4
Takes 15 minutes to make and 15-20 minutes in the oven

This dessert recipe for plums, roasted in sloe gin, is perfect for entertaining.

Want to know how to make your own sloe gin? See how in the tip below. Or, if you don’t have time to wait (and who would for this pud), you can of course use a shop-bought bottle.

Nutrition: per serving

Calories: 222kcals
Fat: 0.2g (trace saturated)
Protein: 1.1g
Carbohydrates: 43.9g (43.9g sugars)
Salt: trace

Nutrition: per serving

Calories: 222kcals
Fat: 0.2g (trace saturated)
Protein: 1.1g
Carbohydrates: 43.9g (43.9g sugars)
Salt: trace

Save recipe

Save

Save recipe Print

Rate

Ingredients

12 plums, halved and stoned
150ml sloe gin (see tip for recipe) or use Gordon’s Sloe Gin
Juice of 1 orange, plus a little extra
60g golden caster sugar

Method

Preheat the oven to 200°C/fan180°C/gas 6. Put the plums in a large roasting tin, cut side up. Mix the gin and orange juice and pour over the fruit. Sprinkle with the sugar and bake for 15-20 minutes, until tender.
Using a slotted spoon, transfer to a large dish to cool. Put the roasting tin over a high heat on the hob. Bring to the boil and cook for 3-4 minutes or until reduced and syrupy. Cool, then pour over the cooled plums. Serve with shortbread and ice cream or clotted cream.

delicious. tips

To make your own sloe gin, wash and prick 450g sloes with a fork and combine in a large Kilner jar with 450g sugar and a 70cl bottle of gin. Turn the jar every day for the first week or so to dissolve the sugar and colour the gin evenly. Keep for at least 3 months before serving – ideally, pick the sloes in September and have the gin at Christmas.

Fancy getting a copy in print?

Subscribe to our magazine