Hazy Summer Mead Poached Plums

Poached ripe plums in Hazy Summer Mead with honey, cinnamon and cloves.


  • 8 plums (any stone fruit will work)
  • 300ml Hazy Summer Mead
  • tsp honey
  • 1 cinnamon stick
  • 2 cloves


  • Halve the plums and de-stone them carefully using a sharp knife. Set aside.
  • Pour the mead into a wide-based saucepan.
  • Add the cinnamon and cloves. Bring to the boil on the stove.
  • Remove from the heat and arrange the plums in the pan so that they are each semi-submerged in the mead.
  • Return saucepan to the stove and poach the plums over a gentle heat for 10 – 12 mins. Turn the plums halfway through cooking.
  • Remove plums from poaching liquid and set aside.
  • Increase the heat and boil the poaching liquid until it reduces to a lovely, spiced syrup.

Serve the plums warm, drizzled with the syrup, and with a generous dollop of whipped cream or natural yoghurt.

Caroline Hayes