Sweet-tart plums gently simmered in a vanilla-kissed coffee syrup with an optional splash of brandy. Elegant, versatile, and ready for dessert or breakfast.
Plums shine in crumbles and tarts, but a quick simmer in brandied coffee syrup reveals a whole new side of this fruit. The warmth of coffee balances the plums’ sweetness, while vanilla (and a touch of brandy, if you like) creates a silky, aromatic sauce that feels both cozy and sophisticated.
Spoon the plums warm over vanilla bean ice cream, layer with pound cake for a simple trifle, or pile onto ricotta toast with a drizzle of balsamic. Strain any extra syrup and save it for your next latte or coffee cocktail.
Why You’ll Love This Recipe
- Unique twist: Coffee syrup adds depth and light bitterness that balances sweet fruit.
- Super versatile: Works as a dessert topping, breakfast add-on, or coffee mix-in.
- Quick & simple: Five ingredients, one pot, about 20 minutes.
- Make-ahead friendly: Keeps in the fridge for up to a week.
Ingredients
- 1 cup Guatemalan medium coffee
- 1/2 cup sugar (add more to taste)
- 1/2 tsp vanilla bean paste
- 1–2 Tbsp brandy (optional)
- 1 lb plums (about 3 cups), pitted and sliced
Serving Ideas
- Ricotta toast with rosemary, chopped pecans, or a balsamic drizzle
- Warm over vanilla bean ice cream
- Layer with pound cake and whipped cream as a trifle
- Stir leftover syrup into hot or iced coffee
- Top cottage cheese, yogurt, or waffles for breakfast
Instructions
- Combine coffee, sugar, vanilla bean paste, brandy (if using), and sliced plums in a medium saucepan.
- Bring to a gentle simmer. Cover and cook 5–10 minutes, turning the plums once or twice, until just tender.
- Taste and add a little more sugar if needed to balance the coffee’s bitterness.
- Serve hot, warm, or chilled over your favorite dessert or breakfast items.
- Store in a sealed container in the refrigerator for up to 1 week.
Tips & Variations
- Alcohol-free: Omit the brandy—coffee and vanilla are flavorful on their own.
- Spiced version: Add a cinnamon stick or one star anise while simmering; remove before serving.
- Syrup saver: Strain extra syrup and refrigerate for lattes, pancakes, or cocktails.
- Fruit swaps: Try cherries, peaches, or apricots using the same coffee syrup base.
FAQ
Do I need to use brandy?
No. The dessert is delicious without alcohol—just skip the brandy and follow the recipe as written.
What kind of coffee works best?
A smooth medium roast (like Guatemalan) keeps the syrup balanced. Avoid very dark roasts that can turn the syrup too bitter.
How should I store the plums and syrup?
Cool completely, then store covered in the refrigerator for up to 1 week. Rewarm gently on the stove or in the microwave.
Can I use frozen plums?
Yes. Simmer from frozen and cook a minute or two longer until tender; taste and adjust sugar if needed.
