One of falls most beautiful fruits is definitely the plum. Although it makes its appearance in late summer, it sticks around almost all season! These cinnamon and vanilla bean spiced poached plums are the best tribute to the really unique plum flavor.
I feel like I say this all the time but it wasn't until about a year ago that I tried a plum for the first time.
It makes me wonder why it has taken me my whole life to try certain foods?
But then I remember how I was the pickiest eater, especially when it came to fruit, as a child. I'm talking the only fruits that were in my vocabulary were strawberries, bananas, and apples.
Now that I've decided to expand my personal fruit tasting repertoire, I have to say that plums are one of my most favorite additions! They come in so many different varieties and they all have their subtle differences in flavor and sweetness.
When I bought these plums I actually thought they were black plums, when in fact they were red ones. When I realized how much more tart and sour the red ones were, I knew the best treatment was a sweet sugar syrup poaching.
Never poached something before? It's SO easy and takes less than 20 minutes.
How to Poach Plums
When you poach a fruit it's almost always in a simple sugar syrup. This syrup is typically equal parts sugar to water, although for poaching its more like 2 parts water to 1 part sugar.
The best part of poaching is deciding what flavors to infuse into your fruit. Plums are meant for warm and cozy flavor pairings, like cinnamon and vanilla.
Adding vanilla bean has become sort of a habit in baking and for good reasons. Vanilla does a beautiful job of pulling out and complimenting the other flavors of your dish. Instead of extract, a fresh vanilla bean is used. The black vanilla beans speckle the poaching liquid and the plums and the flavor is more pure than that of the extract.
To make the poaching liquid, water, sugar, and the cinnamon sticks and vanilla bean are added to a pot and brought to a boil. Then the plums are added are given some time to soak in the liquid, where they absorb all of sweet cinnamon vanilla flavor.
Afterwards, the poached plums are sprinkled with a cinnamon pie crumble!
Tips for Preparing the Poached Plums
- I highly recommend getting red plums. They are much more tart than black ones and won't become overly sweet from poaching.
- You will want to peel the plums before using, that way the poaching liquid will be able to seep all the way into the flesh of the fruit.
- Cut the plums in half and take out the pit or push the pit out through the top or bottom. You can do this by cutting a small hole on the top and bottom of the plum then pushing it out with your finger.
- Depending on how ripe your plums are will determine the length of their poach. Plums that are a bit more ripe will poach quicker than ones that are underripe. Just keep a toothpick nearby to check periodically!
Cinnamon and Vanilla Spiced Poached Plums
- 3 red plums
- 4 cups water
- 1 ½ cups sugar
- ½ vanilla bean pod, cut open and scraped
- 1 ½ sticks cinnamon
- ⅛ cup canola, avocado oil, coconut oil
- ⅛ cup brown sugar
- ⅛ cup sugar
- ⅛ cup flour
- ⅛ tsp cinnamon
- ⅛ cup oats
- In a small pot, add the water, sugar and cinnamon sticks. Cut open the vanilla bean pod and scrape out the seeds. Throw the seeds and the empty pod into the water. Place the pot on the stove and bring to a small boil. Boil until the sugar is dissolved.
- Once the sugar in the syrup is dissolved, turn the heat down to low.
- Peel the red plums. Cut each plum in half and remove the pit. Alternately you can cut a small hole on top and bottom of the plum and push out the pit, leaving the plum still whole.
- Carefully place each plum into the sugar syrup. Cover with a lid and set a timer for 10 minutes. Check the plums with a tooth pick after 10 minutes. When the plum is soft, turn off the heat and let the plums sit in the liquid for 15 minutes.
- To make the pie crumble, combine the oil, sugars, flour, oats, and cinnamon in a bowl. Spread the mixture out on a parchment lined tray and bake at 350 for 10-12 minutes or until the crumble is golden brown.
- Remove the plums from the liquid and place in a bowl. Serve warm with ice cream and a sprinkle of the pie crumble!