Baked Plum Puree

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Roasted Spiced Plum Puree

Some friends of mine have a wonderful business in Freiburg called Hakuna Matata, and a stall at the local cathedral market where they sell their fantastic preserves, chutneys, mustards, vinegars, and sauces. One of my absolute favourites is their baked Plum Puree. It has a wonderful deep spicy aroma, and I’m always sad when it’s finally sold out and I have to wait until the next season to get my hands on it again. This year though we had rather a lot of Plums at ours, so I tried my own version of it. It’s nothing like theirs, (I should definitely ask for their secret!), but it’s still delicious in its own right. This is very yummy on Porridge, with Muesli, or as a lovely light dessert with some Natural Yogurt. No added Sugar, just fruit and spices!


About 1 kg Plums, weight with stones removed

10 Cardamom Pods

1 Cinnamon Stick

2 Star Anise

5 Cloves

Pinch of Salt

Lovely Plums


Preheat the oven to 180 Degrees. Halve the Plums and remove their stones. Place in a baking dish and scatter with a good pinch of Salt and the whole Spices (it’s a good idea to count them, as you will need to remove them later). Place in the oven and bake for about 45 minutes stirring regularly. The Plums will release their liquid and this will then start to caramelise. Once the liquid has turned to a thick syrup consistency and the Plums are super soft, they are ready. Remove all the whole Spices and then place the Plums and the liquid into a blender or measuring jug to blend with a hand blender. Puree and then pour the puree into a large clean jar, or two or three small jars. Allow to cool and then store in the fridge. It will keep for at least 10 days in the fridge.

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