Fragrant plums poached in Cinzano and served with vanilla and nutmeg custard

Fragrant plums poached in Cinzano and served with vanilla and nutmeg custard

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 6
  • Easy
  • Fat conscious
  • 5 minutes
  • 45 minutes
  • Beyerskloof Pinotage 2007


  • 1 cup Cinzano or sherry
  • 1 cup berry juice
  • 8 ripe plums
  • 1¾ cups milk
  • 2½ t grated nutmeg
  • 1 vanilla pod, halved and seeds scraped out (pod reserved)
  • 4 free-range egg yolks
  • 3–4 T caster sugar

Cooking Instructions

Place a medium to large saucepan over a high heat. Add the Cinzano, berry juice and plums, and bring to a boil. Turn down the heat and simmer for 40 minutes, or until the plums have plumped up and are rich in colour.
Remove the fruit from the saucepan and reserve the juices. Place a large saucepan over a medium heat and add the milk, nutmeg, vanilla seeds and pod, and bring to a gentle simmer.
Once simmering, remove from the heat and leave to infuse for 15 minutes. Discard the vanilla pod and place a lid on the saucepan.
In a mixing bowl, beat together the egg yolks and caster sugar, until light and creamy. Place another saucepan over a high heat and fill three quarters full with water.
Stirring continuously, gradually pour the infused milk into the creamed egg-and-sugar mixture. Place the mixing bowl over the pot of hot water and set to a low heat, ensuring that the water does not boil. Cook the custard for 10 to 15 minutes, stirring continuously, until it thickens to your preferred consistency.
Remove the bowl from the heat and strain the custard through a sieve. Serve the plums in the reserved juices with a good dollop of the vanilla custard.

Cooks tip: Cinzano is a brand of sweet vermouth referred to as bianco (white) or rosso (red).
Per serving: 1041.5 kJ, 5.3 g protein, 6.5 g fat, 32.8 g carbs

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes