Stewed Plums

11 Jan

After a couple of late night cooking extravaganzas, I’ve finally managed to work my way through all the remaining plums from my parents’ plum tree. I had vague ideas about doing fancy things with the plums which weren’t used in the jam I made a few days ago, but considering that my parents won’t be back until the end of January, anything I made had to be freezer-friendly, which narrowed down the options somewhat. The plums that The Husband and I had picked were getting riper by the day, and I knew that I needed to do something before they started to go bad. My mum adores stewed plums and they’re ridiculously easy, so I just went with that in the end.

I made three variations of regular stewed plums, and I’m quite pleased with the way they’ve all turned out. They’re now all sealed up in containers and have been banished to the depths of the freezer. I honestly can’t look at another plum for quite some time!

My mum, though a huge lover of stewed plums, is usually short on time, so she just chucks them into some water, throws in a bit of sugar and simmers until they’re soft. I wanted to give them a bit of added oomph, and I think these three combinations did the job perfectly. A word of warning, however: if you’re wanting to follow my lead and experiment with different flavours, steer clear of vanilla and honey together in the same batch. You’d think it’d work well with the plums, considering how beautifully the two flavours are with plums on their own, but somehow it just…didn’t work. Other than that, go nuts! Feel free to add extra sugar to any of the following recipes if you prefer.

Forgive the dodgy photography, by the way. The photos for this post were taken at 2am!

STEWED PLUMS WITH CINNAMON & VANILLA

1 kg (2.2 lb) plums, halved and pitted

250 g white sugar

1 tablespoon vanilla extract

1 tablespoon ground cinnamon

Water

1. Place plums in a large, deep pan. Add sugar, vanilla and cinnamon and stir to combine.

2. Put pan on a medium heat and add water, enough to cover 2/3 of the plums.

3. Simmer until plums have softened (around 15 – 20 minutes).

4. Strain plums over a large bowl, catching all of the juice from the pan.

5. Return juice to the pan and simmer on a medium-high heat for around 10 minutes to help reduce the liquid.

6. Turn off the heat and add the plums back in to the reduced juices. Stir gently to combine.

7. Allow to cool for 10 – 20 minutes before pouring into a labelled, airtight container. Plums may be frozen or kept in the refrigerator, though must be consumed within 3 days if kept in the fridge.

STEWED PLUMS WITH MULLED WINE

1 kg (2.2 lb) plums, halved and pitted

250 g brown sugar

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground allspice

1/2 teaspoon ground cloves

2 tablespoons orange juice

1 cup red wine

Water

1. Place plums in a large, deep pan. Add brown sugar, cinnamon, nutmeg, allspice, cloves and orange juice. Stir to combine.

2. Put pan on a medium heat and add red wine. Then add water, pouring in enough to cover 2/3 of the plums.

3. Simmer until plums have softened (around 15 – 20 minutes).

4. Strain plums over a large bowl, catching all of the juice from the pan.

5. Return juice to the pan and simmer on a medium-high heat for around 10 minutes to help reduce the liquid.

6. Turn off the heat and add the plums back in to the reduced juices. Stir gently to combine.

7. Allow to cool for 10 – 20 minutes before pouring into a labelled, airtight container. Plums may be frozen or kept in the refrigerator, though must be consumed within 3 days if kept in the fridge.

STEWED PLUMS WITH SPICED HONEY

1 kg (2.2 lb) plums, halved and pitted

2/3 cup honey

1 1/2 tablespoons cinnamon

Water

1. Place plums in a large, deep pan. Add honey and cinnamon.

2. Put pan on a medium heat and stir gently to combine as the honey begins to melt. Add the water, enough to cover 2/3 of the plums.

3. Simmer until plums have softened (around 15 – 20 minutes).

4. Strain plums over a large bowl, catching all of the juice from the pan.

5. Return juice to the pan and simmer on a medium-high heat for around 10 minutes to help reduce the liquid.

6. Turn off the heat and add the plums back in to the reduced juices. Stir gently to combine.

7. Allow to cool for 10 – 20 minutes before pouring into a labelled, airtight container. Plums may be frozen or kept in the refrigerator, though must be consumed within 3 days if kept in the fridge.

Advertisements

7 Responses to “Stewed Plums”

  1. SFScience July 27, 2012 at 5:41 pm #

    Lovely with plums from the garden! Thank you very much.

  2. Suzer January 19, 2013 at 11:18 pm #

    Using Honey Lady ginger honey to make the spiced honey stewed plums, in the crockpot.

  3. Karen January 19, 2015 at 4:09 pm #

    I am finally getting here to tell you that your Stewed Plums with Mulled Wine are AMAZING. I’ve made them again and again, always with rave reviews. I’ve shared this recipe numerous times. I enjoy mine warm on a little bit of greek yogurt. My friends and family usually put them over ice-cream. I even put them in my overnight oatmeal… so delicious! Thank you.

  4. Grace June 16, 2016 at 6:27 am #

    Thank you for these lovely, easy recipes. Just finished the mulled wine plums and set them in the freezer. Looking forward to warming and pouring them over some homemade pound cake in the Fall.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: