Air Fryer Recipe
Air-Fried Balsamic Glazed Plums
These balsamic glazed plums bring together juicy sweetness, a little tartness and a glossy balsamic finish, lovely as a simple appetiser or dessert.
Ingredients
- 6 ripe plums
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 teaspoon vanilla extract
- Pinch of salt
- Fresh mint leaves for garnish (optional)
Method
- Wash the plums well and dry them thoroughly. Cut them in half and remove the stones. If they are larger, slice them into quarters.
- In a small bowl, whisk together the balsamic vinegar, honey, olive oil, vanilla extract and salt.
- Put the plum halves in a large bowl and pour the balsamic mixture over them. Toss gently until evenly coated.
- Preheat the air fryer to 180°C (356°F) for about 3 minutes.
- Arrange the plums cut-side up in a single layer in the air fryer basket. Air fry for 8-10 minutes, until tender and slightly caramelised.
- Let the plums cool slightly before serving. Garnish with fresh mint leaves if desired.
Why this works in an air fryer
Air fryer convection drives moisture from the plum cut faces quickly, concentrating sugars before the fruit collapses. Honey and balsamic brown at the exposed surface, while a little oil helps the glaze spread and reduces sticking. Keeping the skins underneath helps the halves hold their shape.
Equipment notes
Assumes a 4–5 litre basket holding 12 plum halves in one layer; in a single-drawer model, place larger pieces towards the outer hotter edge and check at 8 minutes, while in dual-zone drawers split the batch evenly and expect 1–2 minutes longer because each drawer has less thermal mass and airflow.
Common pitfalls
- Plums slumping into jam with lots of purple juice in the basket? They were over-ripe or cut too small; use firmer ripe fruit next time and keep halves rather than quarters where possible.
- Glaze burning to black patches before the plums soften? The honey is scorching; drop to 170°C and add 2–3 minutes, or brush on half the glaze for the final 3 minutes.
- Pale, wet cut surfaces after 10 minutes? The fruit was crowded or not dried after washing; cook in two batches and pat the cut faces dry before glazing.
- Plums sticking when lifted? The glaze has welded to a dry basket; use a perforated air-fryer liner or lightly oil the basket, then loosen with a silicone spatula while still warm.
Variations & substitutions
- Maple syrup can replace honey; it gives a thinner glaze, so reduce the balsamic by about 1 teaspoon or expect a slightly looser syrup in the basket.
- Add a pinch of cinnamon or mixed spice to the glaze; spices brown quickly, so keep to 180°C and avoid extending the cook beyond tenderness.
- Use nectarines or apricots instead of plums; apricots cook faster and may need only 6–8 minutes, while firmer nectarines may need the full 10 minutes.
- Swap vanilla for orange zest; it keeps the glaze brighter and less sweet-tasting, but the zest can catch if it sits on the basket, so keep it on the fruit surfaces.
Storage & reheating
Keep cooled plums in a sealed container in the fridge for up to 3 days, then reheat in the air fryer at 160°C for 3–4 minutes in a small dish or liner to catch the glaze.
Nutrition
Calories: 250
