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These small batch caramelized plums are tender, juicy, and coated in a glossy butter and sugar sauce. Ready in about 10 minutes in one pan, this easy single serving recipe is perfect as a warm topping or simple fruit dessert for one.
Featured Comment
“Turned out so delicious… paired it up with vanilla ice cream and your banana bread! Great dessert night!”
– Vani
Why You’ll Love This Recipe
- Ready in 10 Minutes: This easy caramelized plums recipe cooks quickly in one pan.
- Small Batch: Perfectly portioned as a single serving dessert or topping for one or two people.
- Simple Ingredients: Made with fresh plums, butter, and sugar you likely already have on hand.
- Naturally Sweet and Tart: Caramelizing enhances the plums’ natural sweetness while keeping their bright flavor.
- Versatile: Spoon over a single serving of vanilla ice cream, a small white cake, a single serving of pancakes, or enjoy warm straight from the pan.
Warm caramelized plums fresh from the pan are one of those simple recipes that feel special the moment you take a bite. The fruit softens and becomes tender and juicy, while a glossy butter and sugar sauce coats each slice.
I love how the syrup settles around the plums, pooling at the bottom of the bowl so every spoonful has both soft fruit and rich sauce. The natural tartness keeps the sweetness balanced, and the texture stays tender without falling apart. It’s simple, quick, and always worth making.
Ingredients
If you have any ingredients leftover from this pan-fried sautéed plums recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Provides rich flavor and helps create the caramel base for juicy, caramelized plums. For a dairy-free alternative, swap with coconut oil.
- Sugar: Sweetens and helps the plums caramelize to a golden, glossy finish; brown sugar adds deeper flavor.
- Water: Adds just enough liquid to dissolve the sugar and start the caramel. You can use a splash of orange juice for citrus brightness.
- Plums: Ripe plums are best; their natural sweetness and tender texture make them ideal for quick caramelization.
- Salt: A small pinch enhances the sweet-tart balance in the caramelized fruit.
- Optional – Cinnamon: Adds a warm spice note that complements the fruit; nutmeg works too or leave it out.
Recipe Variations
This small batch caramelized plums recipe is easy to adjust based on what you have on hand.
- Bourbon or Brandy: Add 1 to 2 teaspoons of bourbon or brandy to the pan after the plums soften for a deeper, warm flavor.
- Orange or Lemon Zest: Stir in a pinch of fresh citrus zest to brighten the sweet, caramelized fruit.
- Vanilla: Add 1/4 teaspoon of vanilla extract at the end of cooking for a smooth, rounded flavor.
- Warm Spices: Try a pinch of cardamom or ground ginger for subtle spice that complements the sweet and tart plums.
- Honey Instead of Sugar: Replace part of the sugar with honey for a slightly different sweetness and flavor.
How To Make Caramelized Plums
These photos and instructions help you visualize how to make this recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Melt butter in a small skillet.
- Add sugar and 1 teaspoon of water. Swirl the pan to dissolve the sugar and cook until the mixture becomes the color of golden caramel.
- Remove the pan from the heat and add the sliced plums and cinnamon, if using. Cook for 5 minutes until the plums soften.
Expert Tips
- Watch the caramel closely: Sugar can go from golden to burnt quickly. Remove it from the heat once it reaches a deep amber color.
- Choose ripe but firm plums: Very soft plums can break down too much while cooking. Slightly firm fruit holds its shape better.
- Adjust sweetness as needed: Taste the plums before cooking. Add a little extra sugar if they are very tart.
- Cook to your preferred texture: Simmer just until tender for thicker slices, or a few minutes longer if you prefer softer, saucier fruit.
Frequently Asked Questions
No. The skins soften as the plums cook and help the slices hold their shape.
It takes about 8 to 10 minutes.
Ripe but firm plums work best. Very soft plums may break down too much, and underripe plums can taste overly tart.
Yes. Store them in the refrigerator for up to 3 days and reheat gently in a skillet or microwave before serving.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried these caramelized plums or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Small Batch Caramelized Plums
Equipment
Ingredients
- 1 tablespoon salted butter
- 1 ½ tablespoons granulated sugar
- 1 teaspoon water
- 2 medium plums -sliced
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground cinnamon (optional)
Instructions
- Melt the butter in a 10-inch nonstick skillet over medium heat. Add the sugar and water. Swirl the pan and cook for 3 to 5 minutes, until the mixture bubbles and turns deep golden. Remove from the heat.
- Add the sliced plums in a single layer. Sprinkle with salt and cinnamon, if using. Return to medium heat and cook for 3 to 5 minutes, stirring occasionally, until the plums soften and are coated in the sauce.
- Serve warm, or let cool and store in an airtight container in the refrigerator for up to 3 days.
Notes
- Watch the caramel closely: Sugar can go from golden to burnt quickly. Remove it from the heat once it reaches a deep amber color.
- Choose ripe but firm plums: Very soft plums can break down too much while cooking. Slightly firm fruit holds its shape better.
- Adjust sweetness as needed: Taste the plums before cooking. Add a little extra sugar if they are very tart.
- Cook to your preferred texture: Simmer just until tender for thicker slices, or a few minutes longer if you prefer softer, saucier fruit.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Made this and served one with ice cream and the other with cream. Delicious and so straight forward. Also the best caramel I’ve made as I never seem to get this right.
Made this with some late summer plums that we still had in the kitchen this evening and added a drizzle of heavy cream to serve. Delicious! Thank you for the recipe.
Turned out so delicious.. paired it up with Vanilla ice cream and your banana bread ! Great dessert night !
What a wonderful combination! I’m so happy you enjoyed it.
Okay, yuuuum!!!!!! Thank you for the recipe!
Loved this! My plums were not sweet so I added an extra tablespoon of sugar. Also added a bit of heavy cream at the end to give it that caramel creaminess, and a dash of vanilla. Can’t believe it was so easy. Thank you!
I’m so glad you enjoyed the recipe, Phoebe. Thank you so much for your feedback. Next time, I’ll have to add cream – that sounds like a delicious idea!