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Mulled wine spiced plums

The evocative aromas and tastes of mulled wine spices should be enjoyed far more regularly than they are. I am hoping that this recipe will help extend the 'season' and allow us to experience the wonderful flavours and smells of these spices. You could also use apples and the mulled cider spice sachets instead!



  1. Place all ingredients in a casserole or ovenproof dish. Warm gently until just boiling.
  2. Transfer to the oven, 175OC, for about 3/4 hour - until the plum skin is beginning to peel. If you prefer the plums to be softer then leave in the oven unti the desired texture.
  3. Serve with cream, creme fraiche or vanilla ice cream


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