Pickled Plums

I adore plums and the tarter the better. I could not wait to make Tom Kitchin’s recipe for honey parfait with pickled plums and oat crumble while I have been reviewing his recipe book From Nature To Plate. It included pickled plums as well as crisps. I made enough to photograph the recipe as well as an entire extra jar.

Honey Parfait

I used some of the pickled plums to make a sorbet and the rest were left in the fridge and added to a dessert the next time we had guests over. I think it is a good idea to keep these to hand, not only for extra zing to your dessert, but even as a hostess gift the next time you get invited out for dinner.

Blackcurrant and Vodka Sorbet, Pickled Plum Sorbet, Granadilla Sorbet
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Pickled Plums

Recipe Category: Dessert
Makes enough for: 1 batch pickled plums
All Rights Reserved: Recipe from From Nature To Plate page 144


  • 300 mls red wine
  • 15 mls honey
  • 15 mls fructose
  • 75 mls white wine vinegar
  • 2 quills cinnamon
  • 3 whole cloves
  • ½ lemon, juice only
  • 6 plums


  • Place the wine, honey, fructose, vinegar, cinnamon, cloves and lemon juice in a stainless steel or ceramic pan
  • Bring to the boil and take off the heat
  • Leave to infuse for 15 minutes
  • Strain and leave to cool
  • Once cool, slice the plums thinly and steep in the liquid for at least an hour
  • Place into a sterilized glass jar if you want to preserve them

Click on the links for conversions and notes.

I enjoy preserving and think this recipe would be great for any firm fleshed stone fruit, such as nectarines. Whereas I have not come across many recipes for pickled fruit, there is no reason one should not do so. What are your thoughts on this?

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