Madeira Caramelized Plums

Late summer and early fall are my favorite times to make these caramelized plums, when plums are sweet, juicy, and at their best.

I recommend using ripe but still firm plums. You want them sweet and juicy, but firm enough not to fall apart while cooking.

You can use red, black, or purple plums for this recipe. I usually choose whatever looks best at the market or supermarket. The important thing is that the plums are ripe and flavorful. I show the exact plum firmness in the video; feel free to check it out.

And honestly, this is a great recipe when you have a few plums that are getting ripe. Instead of letting them go to waste, turn them into a warm, fresh plum dessert in just 15 minutes!

You don’t need anything complicated to make these Madeira caramelized plums.

The main ingredients are fresh plums, butter, sugar, Madeira wine, and cinnamon. That’s it!

Fresh plums are easy to find in supermarkets and farmers’ markets during the warmer months. If you have a local market nearby, this is a great recipe to make with seasonal fruit.

For the Madeira wine, I recommend using a Madeira that you would actually enjoy drinking. You don’t need to buy the most expensive bottle, but I wouldn’t use a very cheap cooking wine either.

Madeira wine is one of my favorite Portuguese ingredients to use in desserts. It has such a beautiful, deep flavor and works particularly well with caramel, butter, cinnamon, and fruit.

The recipe is very simple, so there aren’t many substitutions needed.

If you don’t have Madeira wine, you can use another sweet fortified wine. However, if you can get Madeira, I really recommend using it because that is what gives this dessert its special Portuguese flavor.

You can use unsalted butter. If you use salted butter, I wouldn’t add any extra salt.

The amount of sugar can also be adjusted depending on how sweet your plums are. If your plums are very sweet, you can use a little less sugar. If they are quite tart, a little extra sugar will balance them perfectly.

And while I love cinnamon here, you can add a tiny amount of vanilla or nutmeg if you want to change the flavor.

Absolutely! These Madeira Caramelized Plums are a lovely way to finish a Portuguese-inspired dinner.

As an appetizer, you can start with Portuguese Garlic Shrimp (Camarões à Guilho), served with crusty bread to soak up the delicious garlic and white wine sauce. Add a Portuguese Mixed Salad (Salada Mista) for a fresh and simple side. The crisp vegetables and light dressing balance the richer flavors of the meal.

For the main course, serve Madeiran-Style Tuna Steaks with their flavorful marinade of white vinegar, white wine, bay leaf, oregano, and olive oil. Alternatively, you can make this delicious Dutch Oven Whole Roast Chicken with Plums. So good!

Finish with these warm Madeira Caramelized Plums served with vanilla ice cream. The sweet-tart plums and buttery Madeira caramel make an easy, but elegant dessert. You can also serve two fruits on a plate, for example, Port Wine Poached Pears.

Here are my recipe tips for you:

• Choose firm plums. They should be sweet and juicy but still firm enough to hold their shape while cooking. Cut the plums in half. This makes them easier to cook evenly and prevents them from becoming too soft too quickly.
• Cook the butter, sugar, Madeira wine, and cinnamon together. This creates a rich, buttery caramel sauce that coats the plums beautifully
• Use medium heat. Keep the heat moderate so the sugar caramelizes without burning while the plums become tender.
• Don’t overcook the plums. They should be soft and caramelized but still hold their shape. The exact cooking time will depend on how ripe and large your plums are.
• Let the sauce reduce. If the sauce looks thin, give it another minute or two in the pan. It will thicken as it reduces and become beautifully glossy.
• Taste the sauce before serving. Depending on how sweet your plums are, you can adjust the sweetness with a little more sugar if needed.

Can I make Madeira caramelized plums ahead of time?

Yes! You can make them a few hours ahead and gently reheat them before serving. I personally prefer them freshly made because the plums are at their best when warm.

What kind of Madeira wine should I use?

A sweet or medium-sweet Madeira is my favorite for this recipe. Choose a Madeira with a rich flavor that you enjoy drinking.

Can I use another fruit?

Absolutely. You can use peaches, nectarines, pears, or apples, although the flavor will be different. Plums are particularly delicious because their natural tartness balances the sweet caramel.

Can I make this dessert without alcohol?

Yes. You can replace the Madeira with fruit juice, although you won’t get the same rich Madeira flavor.

Since Madeira wine is used in the recipe, a small glass of sweet or medium-sweet Madeira is the perfect drink to serve with these caramelized plums. Its rich, slightly nutty, and caramel-like flavor complements the buttery sauce, cinnamon, and sweet-tart plums beautifully.

For another Portuguese option, you can serve a small glass of Tawny Port. Its dried-fruit and caramel notes work especially well with warm cooked fruit.

If you prefer a non-alcoholic pairing, coffee or espresso is a great choice. The slight bitterness balances the sweetness of the caramelized plums, while black tea makes a lighter option, especially if you are serving this easy plum dessert in the afternoon.

These caramelized plums are best when they are freshly made and served warm, but you can definitely keep leftovers.

Place them in an airtight container and refrigerate for up to 2 days.

To serve them again, gently warm the plums in a saucepan over low heat. If the sauce has become too thick, add a tiny splash of Madeira wine or water.

You can also enjoy them cold or at room temperature with yogurt.

I don’t recommend freezing them because the texture of the plums will become much softer after thawing.