Poached Pluots in Reisling – Summer Fest

Summer Fest is back again and  stone fruits are the theme. To participate, read more about Summer Fest onAway To Garden from Margaret then come join the community!  Catch up on this seasons previous  themes on the bounty of Cukes N Zukes ,  Sweet Corn and Herbs, Beans, Greens.

We love pluots (that delectable plum/apricot cross).  They are a wonderful creation of the Zaiger family which has inundated Farmers’ Markets, fine grocers and backyards everywhere. Flavor Grenades, Dapple Dandys (aka Dinosaur Eggs), Flavor Kings and Queens. They have the light tartness of a plum, the firmness of a great plum, but the mellowed sweetness of flesh more reminiscent of an apricot.

Rarely do the pluots we buy (gardening side-note: we are growing Dapple Dandies but they’ve yet to produce.  Hopefully next year as the tree has settled in and has grown quite nicely this summer) make it past the grab and eat junction, but occasionally we get to make a summer-perfect dessert with them.

One of our favorite desserts to make with pluots is to poach them in a semi-dry Riesling, drizzle some caramel sauce over them, then add a luscious dollop of whipped cream to finish things off perfectly (there’s that word again.  Some may not have heard cookies described as luscious before 😉 but there should be no question that fresh whipped cream deserves “luscious” as a descriptive!)

The poaching gently softens the pluots, plus slightly sweetening them with the complimenting flavors of agave nectar (honey, sugar, or palm sugar are all doable substitutes).  Then the caramel sauce is made from some of the reserved poaching liquid, tying its flavor to the poached pluots. Finally a dollop of freshly made whipped cream adds a cool, creamy counterpoint to the pluots.

If you’ve yet to experience a pluot, run to your nearest Farmer’s Market or exceptional grocer and try them. They are gems alongside their other wonderful brethren in the stone fruit family.  If fresh, chin dripping pluots are old hat to you, maybe have a little fun and try this recipe to finish off that warm summer night’s meal.


Poached Pluots (or Plums) w/ Riesling served with Caramel Sauce & Whipped Cream

Yield: Serves 4-6

Total Time: 30 Minutes

Adjust the sweetener of poaching liquid to the the sweetness or tartness of your pluots or plums. Agave nectar gives a perfect flavor compliment to the pluots and riesling but sometimes is hard to find.  Feel free to substitute honey or sugar to sweeten the poaching liquid.


  • 2 lbs. (910g) Pluots, or plums, split in half and pitted
  • 2 cups (470ml) semid-dry Riesling wine
  • 3/4 cup (225g) Agave Nectar or Honey, or 1 cup (200g) Sugar
  • zest strips of 1/2 medium Orange
  • sprig of thyme
  • 1 cup (200g) Sugar
  • 1 cup (240ml) Heavy Whipping Cream
  • 1 Tablespoon (10g or 15ml) Confectioners' Sugar
  • 1/2 teaspoon (3ml) Vanilla Extract


  1. Poach pluots: Combine wine, sweetener (agave nectar, honey, or sugar), orange zest, and thyme in a saucepan and bring to a simmer. Add pluots in a single layer (poach in batches according to how many your saucepan can hold) and poach until your desired softness (usually about 5-10 min.) Set aside to cool. Strain & reserve poaching liquid.
  2. Make caramel sauce: Add 1/2 cup of reserved poaching liquid and 1 cup of sugar to a saucepan. Bring to a simmer and cook until it just starts to smoke and develops that perfect caramel scent (normally you can tell by the color but the poaching liquid darkens the sauce & your nose is your best judge of doneness.) Add another 1/2 cup of reserved poaching liquid to the caramel to thin it out (be very careful! It will hiss and piss and is a bit volatile. Hardly any burn is worse than a caramel burn!) Stir to combine.  Strain any sugar chunks out of sauce & reserve.
  3. Make whipped cream: Combine heavy cream, confectioners' sugar, and vanilla extract in a bowl and whip to soft peaks. Cover and refrigerate until ready to serve pluots.
  4. To serve, plate a couple pluots per serving on small plates.  Pour caramel sauce over pluots and top with a nice dollop of whipped cream.
Recipe Source: WhiteOnRiceCouple.com.

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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.

Adjust the sweetener of poaching liquid to the the sweetness or tartness of your pluots or plums. Agave nectar gives a perfect flavor compliment to the pluots and riesling but sometimes is hard to find.  Feel free to substitute honey or sugar to sweeten the poaching liquid.


{ 44 comments… read them below or add one }
  1. Jocelyn Jiang

    Oh my, the color of peaches is so lovely.

  2. Amelia from Z Tasty Life

    they must be incredibly aromatic
    The sprig of thyme adds a nice touch

  3. Yue Edwards

    I simply love your blog!! fabulous photograhs

  4. Kathleen

    will certainly try that soon. Make a Bellini, fresh peaches for Summer Fest http://dejavucook.wordpress.com/2010/08/22/bellini/

  5. Christina

    I love fruit and wine: delicious, elegant, no hassle. I’ve never had a pluot, but I have seen them at the store. Thank goodness the weekend is here so I can try all these new recipes! I love Summer Fest!

    Here is my contribution for the week:


  6. joudie's Mood Food

    Simplictity is best. Always packed full of flavour. Beautiful photos….

  7. Sneh

    Aaah beautiful! So chic and sophisticated, also always love your pictures 🙂

  8. garrett

    This is one of my favorite ways to serve pluots to guests. I usually use a bit of bay leaf though. Never tried thyme. Will give it a shot this weekend. =)

  9. heather

    showstopping, really.



  10. Kim

    Nature is so beautiful – and tasty! What a fabulous post you have! The pictures and recipe really inspire me to find a simple fruit or vegetable and turn it into a beautiful, simple dish.

  11. Naseer

    Gorgeous pictures, as always! Also, thanks for introducing me to pluots!

    Here’s my contribution to Summer Fest for the week, over at Green Thumb Geeks:

    Grilled Peaches with Brown Sugar Over Vanilla Bean Ice Cream

  12. Elizabeth

    These are so beautiful! Lovely idea for a simple dessert in summer…just gorgeous.

  13. Susan

    My market had a lovely basket of these out yesterday and I was wondering what to do with them. Your photograph is inspiring. Thank you.

  14. Lana

    I have never tasted Market fresh pluots before – the fruit bought at the supermarket just did not do anything for me. I expect perfection from my stone fruit, that delectable balance between too firm and mushy, too bland and overripe, caught in a short moment of just right (I chase that perfection every summer with all my stone fruit, being raised in an environment where eating the fruit off the tree at the perfect moment was en everyday occurrence).
    The combination of flavors in your recipe makes me try this with plums (but I will keep on searching for the perfect pluots!), which are very accessible right now. And I just happen to have a bottle of Funf Riesling in the fridge!
    My site was down for two whole days, and I could not post on time, but my submission for this week’s Summer Fest is Damson Plum Jam Spiced with Rum.

  15. Shaina

    Wow. I love how juicy they look. And simple. And perfect. Adding this to my list of desserts for the next few weeks. Thanks for the inspiration!

  16. Leah

    My first time joining the fun for Summer Fest! Took some liberties, though. My contribution is Key Lime Cheesecake Bars, that uses almonds, blueberries (are they in the same Rose Family as the other berries?) and limes (we only have citrus trees growing in our yard). These bars are unbelievably good!


  17. Lori

    I love plumots! We have them in Turkey, but they look a bit different… maybe they aren’t the same…

    Anyway here is my gluten free plum clafouti for summer fest!


  18. Lyndsey

    This looks sooo good, and I was just wondering the other day what one does with a pluto.

    Hope you enjoy my Summer Fest contribution 🙂

  19. Sarah


    My entry into Summer Fest this week is my newest favorite cold dessert

    Nectarine Sorbetto, my version is made with raw honey

    and a favorite I’m saving up for cold wintry mornings,

    Ginger Peach Pineapple Fruit Butter

    Thank you for hosting! I can’t wait to dig into all the other recipes posted!


  20. Liam O'Malley

    The pictures on this blog are always so breathtaking. I’ve never had a pluot before but I’m sold.

    My Summer Fest contribution this week is peach and pecan bread pudding: http://mysocalledknife.com/2010/08/peach-and-pecan-bread-pudding/

  21. Julie Thomson

    What beautiful pluots!
    I made a mint fruit salad with mine….

  22. Tania

    Beautiful pictures and delicious recipes, as always. Your blog is one of my favorite websites to read! Thank you!!!!

  23. Stephanie @ Dollop of Cream

    Oh, now I simply must eat more pluots!

    Here is my contribution: Peach Crisp for Summer Fest 2010. It’s lovely served hot out of the oven with a cold scoop of vanilla ice cream on top.


  24. marla {family fresh cooking}

    We love pluots in our house. Poaching sounds like an amazing way to prepare them. The addition of orange zest to the poaching liquid must add lots of great flavor.

    Here is my contribution to this weeks Summer Fest:
    Peach Pie Enchiladas

  25. Ngoc

    Absolutely gorgeous!

    My contribution this week is an Apricot-Cherry Almond Cobbler: http://professionalbakist.blogspot.com/2010/08/cherry-cherry.html. Rainier cherries are my new obsession. 🙂

  26. Michelle

    These look amazing! I have to force myself to actually cook with the stone fruits I get from my CSA — it’s too tempting to just eat them at the kitchen sink! Haven’t gotten any plums yet, maybe I’ll get some from the farmer’s market this weekend so I can poach them in Riesling.

  27. Margaret Roach

    As ever, you achieve elegant simplicity (simple elegance?).

    And I have never tasted a pluot! Silly me.


  28. Winnie

    You pluots are incredibly beautiful!

    I poached peaches and cape gooseberries in anise hyssop tea with honey. Loved it…

  29. TheKitchenWitch

    Pluots are genius! I had one for the first time a year ago, and I was blown away. I didn’t expect to like them, because I don’t like apricots (texture issue) but pluots are a completely different matter.

    And hey, you could poach a turd in Reisling and it would probably taste all right…I’m sure a poached pluot is downright “luscious.” Gorgeous to look at, too.

  30. sandra

    What a great combination and caramel sauce… wow!

    Tonight’s dessert will be a simple yet delicious rustic plum galette


  31. Jac

    That. Sounds (and looks). Fantastic!

  32. Melissa

    Love the poached fruit recipe.

    I cooked up some Brandied Vanilla Apricots at It’s The Way She

  33. Stacey Ballis

    Dead easy and delicious Nectarine (or Peach) Souffle Pie http://thepolymathchronicles.blogspot.com/2010/08/parlor-and-kitchen-pie-in-sky.html

  34. deeba

    Whimsical and ever so beautiful! I have done so much with stone fruit this season, and I love these pluots!

  35. Cookin' Canuck

    I will admit that I have never cooked with pluots because we usually eat them up before they can make it anywhere near the oven. Making the caramel sauce with some of the poaching liquid is brilliant!

  36. Kim

    As the Flexitarian Foodie, I’ve been going crazy with peaches this summer! If you visit http://www.flexitarianfoodie.com and do a search, you’ll find lots of great examples, but here are my two favorite recipes to share:

    Strawberry-Peach Butter

    Avocado-Tomato-Peach Salad (crazy good)

  37. val

    I just drooled!!! Oh my. I will be making this soon.

  38. Ranjani

    Mmmm, I think the whole thing looks luscious!
    This week, I made peaches baked with blue cheese: http://4seasonsoffood.blogspot.com/2010/08/peaches-baked-with-blue-cheese.html

  39. alison

    These look incredible! I love this combination.. My recipe this week is for Pork and Plum Skewers

  40. Purple Cook

    For Summer Fest: The peaches from our CSA just seem to get eaten – they are so good. No opportunities to cook with them.

    Since blackberries and stone fruits are both members of the rose family, I thought I would share my blackberry recipes.

    I have two pies made by different methods.
    No. 1 is good for making and eating right away.

    No. 2 is good for freezing.

    I also made blackberry ice cream.

  41. The Blue-Eyed Bakers

    What a gorgeous summer dish…! The colors are fabulous…and I’m sure this tastes pretty amazing too…love perfect summer produce – especially with some wine, caramel and cream!

  42. Jessica @ How Sweet

    You had me at riesling.

  43. bojana

    beautifull colors

  44. Nate @ House of Annie

    What I love is the many different varieties of pluots out there. And Apriums. And Plumcots. I used to just graze up and down all the fruit stands at the farmer’s markets during Summer. Ah, bliss!

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