10 Plum Dessert Ideas for Your Next Sweet Treat

Plums are the fruit that makes a dessert feel like a small celebration without asking much of you. Their deep purple skins and ruby flesh turn any bowl or tart into something worth photographing, and their natural sweetness means you rarely need much sugar to make them shine. Whether you are baking them into a cake, freezing them into sorbet or folding them into a simple cream dessert, plums bring tartness and color that few other fruits can match. These ten ideas cover shortcakes, tarts, puddings and more, each with real ingredients, real quantities and honest preparation notes, so you can pick a favorite and start today.

A wide view shows two glass bowls of plum shortcake with golden biscuits, syrupy plums and whipped cream on a wooden table, halved plums scattered on the linen beside them

The Plum Dessert Rules Before You Start

Before you pick one of these ten ideas, it helps to know how plums behave in dessert. Start with ripe fruit: a plum is ready when it yields gently to pressure near the stem end and smells sweet. Rock hard plums need a few days in a paper bag at room temperature. Overripe, wrinkled plums are fine for cooked desserts like compote or sorbet, but pick firm ones for slicing and grilling.

Always wash plums and pit them by cutting around the seam and twisting the halves apart. Most recipes work with the skins left on. The skins soften when cooked, add deep color and contain pectin that helps fillings set. If a recipe needs smooth texture, like a strained sauce, peel by scoring and blanching for 30 seconds.

Sugar is your tartness dial. Plums vary from honey sweet to mouth puckering, so taste your fruit first and adjust the sugar up or down by a tablespoon or two. A squeeze of lemon juice wakes up plum flavor without making anything sour.

Food safety applies to fruit desserts just like anything else. Cream based desserts must be refrigerated and eaten within 3 to 4 days. Never leave custards, whipped cream or cut fruit at room temperature longer than 2 hours. Freeze fruit desserts in airtight containers for up to 2 months and thaw overnight in the fridge.

1. Plum Shortcake Bowls

A closer view shows a glass bowl of plum shortcake layered with a split buttermilk biscuit, sliced plums in ruby syrup and a tall swirl of whipped cream

Think strawberry shortcake, but deeper and more interesting. Warm buttermilk biscuits split open, layered with syrupy macerated plums and a cloud of barely sweet whipped cream. The biscuit soaks up the ruby juice while the plums stay bright on top. It tastes like late summer in a bowl.

You need (makes 6 servings): 2 cups all purpose flour, 1 tablespoon baking powder, 1/4 cup granulated sugar plus 1/4 cup for the plums, 1/2 teaspoon salt, 1/2 cup cold unsalted butter cut into cubes, 3/4 cup cold buttermilk, 1 1/2 pounds ripe plums pitted and sliced, 1 1/2 cups heavy cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract.

Make it: Toss the sliced plums with 1/4 cup sugar in a bowl and set aside for 30 minutes until juicy. Heat the oven to 425°F. Whisk the flour, baking powder, 1/4 cup sugar and salt. Cut in the cold butter with a pastry cutter until pea sized crumbs form. Stir in the buttermilk just until a shaggy dough comes together. Pat to 1 inch thick on a floured surface, cut six rounds and bake 12 to 14 minutes until golden. Whip the cream with the powdered sugar and vanilla to soft peaks. Split the warm biscuits, spoon over plums with their juice and finish with whipped cream.

Timing: Prep 20 minutes, macerate 30 minutes, bake 12 to 14 minutes.

If it goes wrong: If the biscuits come out dry, you overworked the dough. Handle it as little as possible next time and keep the butter cold so the layers stay flaky.

Store it: Keep biscuits in an airtight container at room temperature for 1 day. Store the macerated plums and whipped cream separately in the fridge for up to 2 days and assemble just before serving.

2. Plum Almond Tart

A slice of plum almond tart with fanned plum slices over golden almond filling rests on a speckled ceramic plate

This is the kind of tart that makes guests assume you are a pastry chef. A buttery shortcrust shell holds a layer of frangipane, the classic almond cream, and rows of fanned plum slices sink into it as they bake. The plums blister at the edges and stain the almond filling pink in the prettiest way.

You need (one 9 inch tart, serves 8): One 9 inch tart shell made from 1 1/4 cups flour, 1/2 cup cold butter and 3 tablespoons sugar, blind baked 15 minutes. For the frangipane: 1 cup almond flour, 1/2 cup unsalted butter at room temperature, 1/2 cup granulated sugar, 2 large eggs, 1 teaspoon almond extract, 1/4 teaspoon salt. For the top: 5 ripe plums halved, pitted and thinly sliced. 2 tablespoons apricot jam warmed with 1 teaspoon water for glazing.

Make it: Heat the oven to 350°F. Beat the butter and sugar until fluffy, then beat in the eggs one at a time with the almond extract and salt. Fold in the almond flour. Spread the frangipane in the cooled blind baked shell. Arrange the plum slices in overlapping concentric circles, skin side up. Bake 40 to 45 minutes until the filling is set and golden at the edges. Brush the warm tart with the thinned apricot jam.

Timing: Prep 25 minutes plus shell, bake 40 to 45 minutes, cool 30 minutes before slicing.

If it goes wrong: If the frangipane puffs up and cracks, the eggs were beaten too long. Mix just until combined and the filling will set level.

Store it: Keep covered at room temperature for 1 day or in the fridge for up to 3 days. Bring to room temperature before serving for the best almond flavor.

3. Plum Sorbet Scoops

Three scoops of deep purple plum sorbet fill a frosted stemmed glass, fresh plum wedges resting on the wooden table beside it

Sorbet is the purest way to eat a plum. No dairy, no flour, just fruit, sugar and lemon churned into something intensely colored and refreshing. The flavor is concentrated and almost winey, which makes small scoops feel like enough. Serve in chilled glasses for the prettiest effect.

You need (makes about 1 quart): 2 pounds ripe plums halved and pitted, 3/4 cup granulated sugar, 2 tablespoons fresh lemon juice, 1/2 cup water, pinch of salt.

Make it: Simmer the plums, sugar, lemon juice, water and salt in a saucepan over medium heat for 10 to 12 minutes until the fruit collapses. Blend until completely smooth, then strain through a fine mesh sieve and chill the base at least 4 hours or overnight. Churn in an ice cream maker according to the manufacturer directions, about 25 minutes, then freeze 2 hours to firm up. No churn option: pour into a shallow pan, freeze, and scrape with a fork every 45 minutes for 3 to 4 hours for a granita style scoop.

Timing: Cook 12 minutes, chill 4 hours minimum, churn 25 minutes, firm up 2 hours.

If it goes wrong: If the sorbet freezes rock hard, the sugar was too low. Sugar keeps sorbet scoopable, so measure carefully and do not reduce it by more than 2 tablespoons.

Store it: Keep in an airtight freezer container with plastic wrap pressed on the surface for up to 2 weeks. Let stand 10 minutes at room temperature before scooping.

4. Plum Coconut Pudding Cups

A glass cup of white coconut pudding is topped with glossy plum compote and a sprinkle of toasted coconut flakes

Silky coconut pudding in little cups, topped with a spoonful of glossy plum compote. The pudding is cool and lightly sweet, the plums tart and jewel toned, and together they taste tropical without any fuss. These set up in the fridge, which makes them ideal for dinner parties where the oven is already busy.

You need (makes 6 cups): Two 13.5 ounce cans full fat coconut milk, 1/2 cup granulated sugar, 1/4 cup cornstarch, 1/4 teaspoon salt, 1 teaspoon vanilla extract. For the compote: 1 pound plums pitted and chopped, 3 tablespoons sugar, 1 tablespoon water, 1 teaspoon lemon juice. Toasted coconut flakes for serving.

Make it: Whisk the sugar, cornstarch and salt in a saucepan, then whisk in the coconut milk until smooth. Cook over medium heat, whisking constantly, until the mixture thickens and bubbles, about 6 to 8 minutes. Remove from the heat and stir in the vanilla. Divide among six small cups and chill at least 3 hours. For the compote, simmer the plums, sugar, water and lemon juice 8 to 10 minutes until jammy. Cool completely and spoon over the chilled puddings. Finish with toasted coconut flakes.

Timing: Cook 15 minutes, chill 3 hours minimum.

If it goes wrong: If the pudding has lumps, the cornstarch was not whisked into the sugar first. Strain the hot pudding through a sieve before dividing it into cups and it will be perfectly smooth.

Store it: Keep covered in the fridge for up to 3 days. Add the compote just before serving so the colors stay bright.

5. Plum Mini Turnovers

Golden plum turnovers sprinkled with coarse sugar rest on parchment, one broken open to show the jammy plum filling inside

Hand held, flaky and sticky with plum filling. Store bought puff pastry keeps these weeknight easy, and the plum filling takes ten minutes. They puff up golden with jammy purple peeking through the slits, and a sprinkle of coarse sugar gives them a bakery case sparkle.

You need (makes 12 turnovers): 1 pound plums pitted and diced, 1/3 cup granulated sugar, 1 tablespoon cornstarch, 1 teaspoon lemon juice, 1/4 teaspoon cinnamon. One 17.3 ounce package puff pastry thawed but still cold, 1 egg beaten with 1 tablespoon water, coarse sugar for sprinkling.

Make it: Cook the plums, sugar, cornstarch, lemon juice and cinnamon in a saucepan 8 to 10 minutes until thick and jammy. Cool completely. Heat the oven to 400°F and line a baking sheet with parchment. Roll each puff pastry sheet to a 12 by 8 inch rectangle and cut into six 4 inch squares. Spoon 1 tablespoon of filling into the center of each, fold into triangles and press the edges with a fork. Cut two small slits in the tops, brush with egg wash and sprinkle with coarse sugar. Bake 18 to 20 minutes until deep golden.

Timing: Prep 25 minutes, bake 18 to 20 minutes.

If it goes wrong: If filling leaks out during baking, you overfilled or the edges were not sealed. Keep filling to 1 tablespoon and press the fork sealed edges firmly.

Store it: Keep in an airtight container at room temperature for 1 day or in the fridge for 3 days. Re crisp in a 350°F oven for 5 minutes.

6. Plum Ricotta Dessert Bowls

An overhead view shows a ceramic bowl of whipped ricotta topped with roasted plum halves, a drizzle of honey and crushed amaretti crumbs

This is the five minute dessert that tastes like you planned ahead. Whipped ricotta with honey and vanilla, topped with warm roasted plums that slump into a syrupy tangle. It lands somewhere between cheesecake and a parfait, and it works for brunch just as well as dessert.

You need (makes 4 servings): 15 ounces whole milk ricotta, 3 tablespoons honey plus more for drizzling, 1 teaspoon vanilla extract, pinch of salt. For the roasted plums: 4 ripe plums halved and pitted, 1 tablespoon sugar, 1 teaspoon olive oil. Crushed amaretti or shortbread cookies for topping, optional.

Make it: Heat the oven to 400°F. Toss the plum halves with the sugar and olive oil, cut side up, on a parchment lined sheet pan. Roast 15 to 18 minutes until soft and caramelized at the edges. Meanwhile beat the ricotta, honey, vanilla and salt with an electric mixer for 2 minutes until light and fluffy. Divide among four bowls, top with two warm plum halves and their pan juices, drizzle with honey and scatter crushed cookies if using.

Timing: Prep 10 minutes, roast 15 to 18 minutes.

If it goes wrong: If the ricotta is grainy, it needed more beating or a smoother brand. Beat a full 2 minutes and use whole milk ricotta, never the low fat tubs, which are watery.

Store it: Keep the ricotta base in the fridge for up to 2 days. Roast the plums fresh and assemble warm.

7. Plum Upside-Down Cake

A slice of plum upside-down cake with glossy caramelized plum slices over a pale vanilla crumb sits on a speckled ceramic plate

The drama of the flip never gets old. Plums arranged in a buttery brown sugar layer become a stained glass top when the cake turns out, all caramelized edges and glistening fruit. The cake itself is a simple vanilla crumb that stays moist under the fruit juices.

You need (one 9 inch cake, serves 8): For the topping: 4 tablespoons unsalted butter, 1/2 cup packed brown sugar, 5 plums halved, pitted and sliced. For the cake: 1 1/2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 1/2 cup unsalted butter at room temperature, 3/4 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1/2 cup whole milk.

Make it: Heat the oven to 350°F. Melt the butter in a 9 inch round cake pan on the stovetop over low heat, stir in the brown sugar and spread evenly. Arrange the plum slices in overlapping circles over the sugar. Whisk the flour, baking powder and salt. Beat the butter and sugar until fluffy, add eggs and vanilla, then alternate adding the flour mixture and milk. Spread the batter gently over the plums. Bake 40 to 45 minutes until a toothpick comes out clean. Cool 10 minutes, run a knife around the edge and invert onto a plate.

Timing: Prep 25 minutes, bake 40 to 45 minutes, rest 10 minutes before inverting.

If it goes wrong: If fruit sticks to the pan, you waited too long to flip. Invert while the caramel is still warm and fluid, about 10 minutes out of the oven.

Store it: Keep covered at room temperature for 1 day or in the fridge for up to 3 days. Serve at room temperature.

8. Plum Panna Cotta Cups

A glass cup of plum panna cotta shows set white cream topped with a swirl of dark plum sauce, a spoon and fresh plums beside it

Panna cotta is the elegant dessert that is secretly one of the easiest. Cream, sugar and gelatin set into a trembling custard, topped here with a tart plum sauce that cuts the richness perfectly. Make them in small glasses and they need no unmolding at all.

You need (makes 6 cups): 2 cups heavy cream, 1/2 cup whole milk, 1/3 cup granulated sugar, 2 1/4 teaspoons unflavored gelatin (one packet), 3 tablespoons cold water, 1 teaspoon vanilla extract. For the plum sauce: 3/4 pound plums pitted and chopped, 1/4 cup sugar, 1 tablespoon lemon juice.

Make it: Sprinkle the gelatin over the cold water in a small bowl and let bloom 5 minutes. Warm the cream, milk and sugar in a saucepan over medium heat until steaming and the sugar dissolves, about 5 minutes. Do not boil. Remove from the heat, stir in the bloomed gelatin until dissolved, then stir in the vanilla. Divide among six small glasses and chill at least 4 hours or overnight. For the sauce, simmer the plums, sugar and lemon juice 8 minutes until broken down, blend smooth and cool. Spoon over the set panna cotta before serving.

Timing: Cook 13 minutes, chill 4 hours minimum.

If it goes wrong: If the panna cotta does not set, the gelatin did not fully dissolve. Stir the hot cream until no granules remain, and check that your gelatin packet is within its date.

Store it: Keep covered in the fridge for up to 3 days. Add the sauce just before serving.

9. Plum Grilled Fruit With Cream

Three grilled plum halves with dark char marks surround a dollop of mascarpone on a ceramic plate, with a honey drizzle and thyme sprigs scattered around

Grilling concentrates plum sweetness and adds smoky char marks that look stunning. Halved plums go cut side down on a hot grill for a few minutes, then get served warm with a dollop of mascarpone or whipped cream. It is the fastest impressive dessert here and perfect for cookouts.

You need (makes 4 servings): 6 firm ripe plums halved and pitted, 2 tablespoons honey, 1 tablespoon neutral oil, 1/2 teaspoon vanilla extract. For serving: 3/4 cup mascarpone or whipped cream, 1 tablespoon powdered sugar, fresh thyme leaves or mint, optional.

Make it: Heat a grill or grill pan to medium high. Whisk the honey, oil and vanilla, and brush over the cut sides of the plums. Grill cut side down 3 to 4 minutes until char marks appear and the fruit softens slightly. Flip and grill 1 minute more. Whisk the mascarpone with the powdered sugar until smooth. Serve three warm plum halves per person with a spoonful of mascarpone and any collected juices. Scatter herbs if you like.

Timing: Prep 10 minutes, grill 5 minutes.

If it goes wrong: If the plums stick to the grill, the grates were not hot enough or not oiled. Get the grill fully hot, oil the grates well and do not move the fruit until it releases naturally.

Store it: Best served immediately. Leftover grilled plums keep in the fridge for 2 days and are lovely chopped over yogurt.

10. Plum Fruit Fool

A stemmed glass of plum fool shows whipped cream marbled with deep purple plum puree and a puree swirl on top, fresh plums resting beside it

A fool is an old English dessert of fruit folded into sweetened whipped cream, and plums were made for it. Stewed plums turn into a tart purple puree, half folded through the cream and half swirled on top so every spoonful has ribbons of both. It looks marbled and tastes like summer pudding without the work.

You need (makes 6 servings): 1 1/4 pounds plums pitted and quartered, 1/3 cup granulated sugar, 2 tablespoons water, 1 teaspoon lemon juice. 1 1/2 cups heavy cream, 3 tablespoons powdered sugar, 1/2 teaspoon vanilla extract.

Make it: Simmer the plums, sugar, water and lemon juice 10 to 12 minutes until the fruit falls apart. Blend or mash to a coarse puree and chill completely. Whip the cream with the powdered sugar and vanilla to medium peaks. Fold two thirds of the cold plum puree through the cream in three or four strokes so distinct ribbons remain. Divide among six glasses and spoon the remaining puree over the top in swirls. Chill 1 hour before serving.

Timing: Cook 12 minutes, chill puree 1 hour, chill assembled 1 hour.

If it goes wrong: If the fool turns soupy, the plum puree was still warm when folded in. Chill it fully first, and whip the cream to firm medium peaks so it holds the fruit.

Store it: Keep covered in the fridge for up to 2 days. The ribbons will soften over time, so it is prettiest the day it is made.

Plum Dessert FAQ

How do I pick ripe plums for dessert?

Choose plums that yield gently near the stem end and smell sweet. Slightly underripe fruit is fine for cooked desserts like compote or the grilled plums in idea 9, because heat softens and sweetens them. For tarts and upside down cake where the fruit is the showpiece, wait until they are fully ripe.

Can I use canned or frozen plums?

Frozen plums work well in cooked desserts like the sorbet, fool and compote, though they release more liquid, so simmer a few minutes longer. Canned plums are already sweetened and soft, so use them only in cooked recipes and reduce the added sugar. Skip them for the tart and shortcake, where fresh texture matters.

My plums are very tart. How much sugar should I add?

Taste the fruit first. For very tart plums, add 1 to 2 extra tablespoons of sugar to compotes and macerations. For baked desserts, the heat mellows tartness, so the recipe amounts usually work. A pinch of salt and a squeeze of lemon juice also round out sharp flavors without extra sugar.

Can I make these desserts ahead of time?

The panna cotta, coconut pudding and sorbet are ideal make ahead desserts since they need hours to set anyway. Tarts and upside down cake can be baked a day ahead and held at room temperature or in the fridge. Turnovers and shortcake bowls are best the day they are baked, and the grilled fruit should be served right off the grill.

Do I need to peel plums for dessert?

Almost never. Plum skins soften when cooked, add gorgeous color and contain pectin that helps fillings set. The only time to peel is for a perfectly smooth strained sauce, and even then you can strain the skins out instead. Blanching for 30 seconds makes peeling easy if you want it.

How do I store leftover plum desserts?

Cream based desserts like the fool, panna cotta and pudding cups keep 2 to 3 days refrigerated in covered containers. Baked goods like the tart, cake and turnovers keep 1 day at room temperature or 3 days in the fridge. Freeze sorbet and compote up to 2 months. Never leave cream desserts at room temperature longer than 2 hours.

Plums Deserve a Bigger Role

Plums deserve a bigger role in your dessert rotation, and these ten ideas give you a place to start. If you loved the blueberry notes in our blueberry muffin roundup, you will enjoy how plums bring the same jammy depth with more tartness. The fruit forward approach here pairs well with the breakfast friendly apple cinnamon overnight oats, and for a savory break between all the sweets, the lemon garlic chicken skillet is a weeknight favorite. Browse the full Food and Drink collection for more seasonal ideas.