This easy recipe for stewed plums is a great choice for a simple dessert as the evenings start to draw in. These tasty plums in a jewel-like syrup with a touch of warming cinnamon and orange need no adornment. They’re perfect just the way they are.
Stewed plums
Stewed plums are such a great way to use up an autumn glut of fruit. Jewel like shades of red and magenta, enticing spice aromas and the sweet-and-tart temptation of fruit. Who wouldn’t want to eat these all year round?
See Also
- Roasted plums, rich and delicious – perfect for using plums that are a little underripe.
- Easy plum compote, lightly spiced and a great way to use up a glut of windfall plums.
- Plum and apple jam, an easy preserve that sets so well.
- Classic plum jam, an easy recipe with no need for pectin.
I find plums quite irresistible, with their delicious autumn colours and soft, sweet flesh. They also have the advantage of being affordable. A hedgerow fruit, you may be able to forage for them, but if you don’t have trees and don’t have access to them, plums are often one of the cheapest fruits to buy.
This makes them a great option for getting extra fruit into your diet. And if that weren’t reason enough to make this easy stewed plum recipe, they fit into every meal and go with so many favourite foods.
You can eat your stewed plums with yogurt for breakfast or incorporate them into a light lunch. Serve them hot with custard or cold with ice cream. Put them on top of rice pudding or drain of some of the syrup to hide underneath a college burnt cream (creme brulée).
Why make stewed plums
- they’re easy
- flexible recipe
- endess ways to eat them
- a great way to use up a seasonal fruit glut
Stewed plums ingredients
- Plums – any type, but choose relatively unblemished plums, different varieties of plums have different coloured skin and flesh so the final dish might look different depending what you use. The size of plums can vary significantly, so the recipe is calculated by weight.
- Sugar – soft brown or golden for plenty of flavour
- Orange – juice of half a sweet orange
- Cinnamon – a 2 inch / 5 cm piece of cinnamon stick. See my notes below on alternative spices.
How to make stewed plums – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Wash the plums and cut them in half, removing the stones. There is usually a natural vertical line down which you can slice, where the plum with split easily.
Step Two – Put all the ingredients in a pan. Add a splash of water, just so the bottom of the pan is covered.
Step Three – Set the pan on the stove top and heat very gently stirring once or twice so you keep the shape of the plums.
Step Four – Cook for about 8–10 minutes over a gentle heat with the lid on.
When you have a rich syrup and the plums are tender but not falling apart, your stewed plums are ready to eat.
Serving suggestion
You can serve your plums hot or cold as you prefer. I do like to bring them up to room temperature if they have been stored in the fridge.
These stewed plums are delicious just as they come or served with cream, creme fraiche, ice cream, custard or yogurt. They make a delicious breakfast or dessert, and can be served with pancakes, waffles, milk puddings and more.
Use them in a pie or crumble for a more substantial dessert.
Variations
- Use a little port or wine instead of water.
- Vary the spices. Vanilla, ginger, cardamon, nutmeg and star anise would all work well, but don’t be too heavy-handed. You don’t want to smother the fruit.
- Add some apple slices or figs to this stewed plum recipe to vary the flavour and make it go further.
- Slice your orange and include the slices in the pan rather than juicing the orange.
Storage
Fridge – Cover your stewed plums and transfer to an airtight container in the fridge as soon as they are properly cooled. Store for up to five days. I like to serve them hot or at room temperature, though you can eat them straight from the refrigerator if you prefer.
Freezer – Prepare as for the refrigerator but ensure that your container has a good seal. The syrup will not freeze solid, so there is always a risk of leaks if the pot is not sealed well. Your stewed plums will store for at least three months.
Hints and tips
- Try to use fruit that is in good condition, as you want to keep the plum halves intact.
- Cook your plums gently, especially at the start. It can be easy to burn them before the syrup forms.
- Don’t be too lavish with spices. You want to taste the fruit.
FAQs
No, it’s fine to eat them unpeeled and peeling can be a challenge. In fact, if you want to remove the skins from your stewed plums, it is usually easier to do this once they are cooked, as the skins may simply detach themselves.
This stewed plum recipe is quite flexible and you could certainly reduce the sugar or substitute some honey or maple syrup if you prefer.
If the plums are sweet, you could reduce the sugar by half, though you would have a much thinner syrup. I don’t think they would be successful without sugar or other sweeteners.
Although it is normally dried plums – prunes – that are thought of as a solution, fresh and cooked plums are good for your digestion too, and most fruit will help to keep you ‘regular’.
More recipes with plums
- Spiced pears and plums in port – warm, rich flavours in the lightest of desserts
- Spiced plum chutney with apple – a rich chutney that is delicious with cold cuts and cheese
- Golden syrup and plum cake – comfort food at its best
- Easy plum jam – classic and simple
- Easy plum and apple jam – easy to make and sets like a dream
Easy Stewed Plums
Ingredients
- 250 g plums (about 6–12 plums depending on size and variety.)
- 3 tbsp soft brown sugar
- 2 inches cinammon
- juice of half an orange (or orange slices)
Instructions
- Prepare the plums. Wash them, remove any fragments of stalk, and cut them in half, removing the stones.250 g plums
- Put all the ingredients in a pan and add a tablespoon of water. Stir well.3 tbsp soft brown sugar, 2 inches cinammon, juice of half an orange
- Heat gently. Cook for 8–10 minutes.
- When a syrup has formed and the fruit is tender, the stewed plums are ready to eat.
Notes
Storage
Fridge – Cover your stewed plums and transfer to an airtight container in the fridge as soon as they are properly cooled. Store for up to five days. I like to serve them hot or at room temperature, though you can eat them straight from the refrigerator if you prefer. Freezer – Prepare as for the refrigerator but ensure that your container has a good seal. The syrup will not freeze solid, so there is always a risk of leaks if the pot is not sealed well. Your stewed plums will store for at least three months.Hints and tips
- Try to use fruit that is in good condition, as you want to keep the plum halves intact.
- Cook your plums gently, especially at the start. It can be easy to burn them before the syrup forms.
- Don’t be too lavish with spices. You want to taste the fruit.
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