Baked plums

Bakade plommon

Baked plums

Plums are very popular in Sweden for jams and pickle as well as for desserts and savoury dishes. Baking plums is an incredibly easy way to prepare plums for a simple dessert. The photo above shows Marjorie plums but you can use any kind of plum.

You might also like to consider our recipe for pocherade plommon med kardemumma (poached plums with cardamom), which is also very easy. I tend to choose poaching provided I haven't got too many things on the hob already! John Duxbury



• You can jazz this dish up with spices by adding a cinnamon stick, a couple of star anise and a vanilla stick.
• The cooked plums freeze well and may be very welcome in the winter when there is less fresh fruit around.
• Use brown sugar if you would like a darker syrup.
• The plums can be eaten hot with ice cream or cold with yoghurt.
• Alternatively, the plums can be eaten hot with pork, duck or venison.


450 g (1 lb) plums, any variety
120 g (4 oz) caster sugar (or brown sugar for a darker syrup)
1   vanilla pod (optional)
1   cinnamon stick (optional)
2   star anise (optional)


1. Preheat the oven to 160°C (325°F, gas 3, fan 150°C).

2. Wash the plums, removing any stalks, but leaving them whole.

3. Arrange the plums in a single layer in an ovenproof dish.  Add any spices.  Sprinkle over the sugar.

4. Bake for about 30 minutes until most of the skins have burst and all the sugar has dissolved to produce a gorgeous syrup. Whilst they are baking turn the plums once or twice to ensure that they are evenly coated in the syrup.

5. Serve hot, warm or cold with ice cream, crème fraîche or pouring cream.


  printer version.pdf

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