Spiced Plum, Red Wine & Amaretti Crumble

Autumn is the time for enjoying a hearty red or full-bodied white with dinner beside a crackling fire. Wine writer Fiona Beckett combines the delights in her new book, Wine Lover’s Kitchen, which is bursting with delicious recipes that feature wine. We think this spiced plum, red wine and amaretti crumble is the perfect sweet treat for a cosy October evening in – just add a fireside, family and a nice glass of wine.

Serves 6


  • 150ml full-bodied but unoaked red wine
  • 75g tablespoons granulated sugar mixed with ¾ teaspoon ground cinnamon
  • 800g red plums, stoned and halved or quartered


  • 60g hard amaretti cookies
  • 150g plain flour
  • 75g caster sugar
  • 110g chilled butter, cubed
  • chilled thick double cream, to serve
  1. Pour the wine into a medium to large saucepan, add the sugar and cinnamon and warm over a low heat until the sugar has dissolved. Bring to the boil and simmer until the liquid is reduced by just over half, and is thick and syrupy. Watch it doesn’t catch and burn.
  2. Tip in the plums, stir, put a lid on the pan and cook for about 7–8 minutes until they’re beginning to soften. Divide the plum mixture between six lightly greased ovenproof dishes and leave to cool.
  3. Preheat the oven to 190˚C/375˚F/Gas 5. 4. Blitz the amaretti biscuits in a food processor then add the flour, sugar and cubed butter, and pulse until the mixture is the texture of coarse crumbs. Top the dishes with the crumble mixture and bake in the preheated oven for 20–25 minutes, until the topping is crisp and the plum juices are bubbling through. Serve with thick cream.

What to drink: The crumble is already quite rich, but a glass of sweet red, such as Recioto della Valpolicella or a late harvest Zinfandel would work nicely.



Images and recipes taken from Wine Lover’s Kitchen by Fiona Beckett, photography by
Mowie Kay, published by Ryland Peters & Small

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