Whisky poached plums with whisky cream
Soft and juicy plums poached in Scottish whisky and brown sugar. Topped with toasted walnuts and whisky cream - this is my new boozy recipe for whisky poached plums with whisky cream.
The main advantage of living in Scotland is an easy access to local ingredients and here I mean Scottish whisky. The most famous whisky in the World. But, I am not a whisky drinker, AT ALL! I tried it and I nearly died of fire in my mouth and I thought my head and body was going to burn to ground. Hell no, thank you!
But, I LOVE cooking and baking with whisky, I really do. This sophisticated dessert is an another example to prove it.
How to make whisky poached plums with whisky cream
This dessert takes less than 30 minutes to make. It is very easy as well.
First step is to make whisky cream. Just add cream, whisky and powdered sugar and whip until you get stiff peaks. Set aside.
Now you need to make poached plums. Add water, sugar and cinnamon on a pan, stir and heat it up. Then add plums and cook for few minutes. Then pour whisky and turn plums. Cook for few minutes and then turn plums again and cook until soft. When plums are soft, place them on a plate. Let them cool down a little bit. Spoon cream on each plum, sprinkle toasted walnuts and a little bit of sea salt. Ready.
TIPS:
- For whisky cream I have added only 20 grams of powdered sugar as I did not want it to be too sweet. Feel free to add more if you wish.
- Salt is optional, but it really adds a layer of flavour and breaks the sweetness of plums.
- You can add cream on hot plums but be aware that cream will melt right away and it will turn into a liquid mess on your plate. This is why I would recommend waiting few minutes before adding cream on top of the plums.
What do whisky poached plums with whisky cream taste like?
Beautiful juicy red plums are poached in whisky until soft and juice is oozing out and turning into ruby thick syrup. Toasted walnuts add another layer of crunchy texture and a hint of bitterness. Hint of cinnamon works well with plums and cuddles its sweetness with warmth.
But, this is not all of course. This dessert would not be complete without a white cloud of whisky cream on top of the plum. Creamy, smooth, boozy and sophisticated, whisky cream matches the plums wonderfully.
Seriously guys, every mouthful feels like eating happiness. This dessert is so light yet so dangerous, especially if you serve it with a glass of whisky on the side.
It is my go to dessert when I am in a mood for something quick but light as making it takes less than 30 min. It is perfect for Valentine's day, Christmas - just look at this beautiful red , purple, burgundy colour.
If you are looking for more recipes with whisky, I can recommend you the following:
Chestnut shortbreads with chocolate whisky glaze
Click this link to see all my recipes with whisky
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Enjoy!
Soft, and juicy plums poached in Scottish whisky and brown sugar. Topped with toasted walnuts and whisky cream.
- 8 plums (soft, washed and pit removed)
- 100 ml whisky
- 100 ml water
- 1 tsp cinnamon (powder)
- 20 g walnuts (toasted ,chopped)
- 40 g sugar (brown, soft)
- 1/4 tsp salt (flakes, optional, to sprinkle on top)
- 300 ml double cream
- 20 g sugar (powdered)
- 50 ml whisky
Add double cream, whisky and sugar into a bowl and whip it until stiff.
Leave the whisky cream in a fridge until needed.
First toast walnuts. Chop them and set aside.
Add water, sugar and cinnamon in a medium pan, stir well.
Add plums cut side down and cook it for about 5 min.
Then turn the plums upside down and pour whisky in. Cook for 1 minute.
Turn the plums again and cook for few minutes until soft.
Arrange plums on a plate, wait 2 minutes and then spoon whisky cream on each half of the plum.
Sprinkle some chopped walnuts and sea salt.
Serve warm.