Hazy Summer Mead Poached Plums

Poached plums in Hazy Summer Mead with cinnamon and clove.


8 plums (any stone fruit will work)

300ml Hazy Summer Mead

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