honey thyme poached plums with sweet mascarpone

Juicy summer plums get poached in a syrup of honey, white wine and fresh thyme. They’re served with a dollop of sweet mascarpone and crunchy almond biscotti for a quick and fresh summer dessert.

  • Author: Indi Hampton
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6
  • Category: Dessert
  • Cuisine: American


  • 1 1/2 cups white wine
  • 1 1/2 cups honey
  • 5 sprigs fresh thyme
  • kosher salt
  • 8 oz (1 cup) mascarpone
  • 1/4 cup confectioners' sugar
  • 1/4 tsp almond extract
  • 2 lbs firm black or red plums, pitted and cut into eighths (about 7 medium sized plums)
  • 2 tbsp brandy (optional)
  • 6- 8 almond cookies (such as amaretti or almond biscotti)


  1. In a large pot, combine wine, honey, thyme and 1/4 teaspoon of salt. Bring mixture to a boil, stirring to dissolve honey, then reduce to a simmer and cook for 5 minutes to let the flavors meld.
  2. Meanwhile, combine mascarpone, sugar, almond extract and 1/4 teaspoon of salt in a small bowl and mix until smooth. Set aside.
  3. Carefully place plums in the hot syrup, return to a simmer and gently cook, uncovered, for 3- 4 minutes or until fruit is tender but not falling apart. Use a slotted spoon to remove the plums from the poaching syrup and set aside.
  4. Continue to simmer syrup over medium heat until it has thickened, about 10 minutes, then stir in brandy if using.
  5. To serve, dollop a tablespoon of sweetened mascarpone on a plate and top with a spoonful of poached plums. Drizzle with thickened syrup and top with a crumbled almond cookie. Enjoy immediately.


serves 6- 8

  • Poached plums can be refrigerated for up to 3 days in a covered container.
  • Sweet mascarpone will keep, covered and refrigerated, for 1 week.
  • Leftover syrup can be refrigerated for up to 2 weeks.


Keywords: poached plums, stewed plums, summer dessert