How Do You Make Stewed Plums

How Do You Make Stewed Plums
Edward R. Forte January 26, 2022

Plums

How Do You Make Stewed Plums

Stewed Plums with cinnamon and brown sugar only take 10 minutes to make with 4 simple ingredients!The plums get beautifully poached and syrupy - perfect served on their own or with ice cream, granola, yogurt and more.The soft plum halves are cooked in a brown sugar and orange juice syrup that's infused with cinnamon.The flavors all beautifully complement the sweet fresh poached plums.Try stewed plums hot or cold on granola, yogurt, oatmeal, ice cream or just on their own!Stovetop cooked plums are super easy to whip up with just a few affordable ingredients and minimal prep.I remember eating stewed plums growing up and loving the balance of tartness and sweetness.Try replacing half the water for red wine for a delicious adult dessert.For a festive Christmas dessert, replace half the water with mulled wine.You only need simple ingredients and tools to make a delicious batch of stewed plums!You only need a cutting board and knife to prepare the plums, and a pot and wooden spoon for the cooking.You just need to dissolve the sugar in a little water and orange juice, add the halved, de-stoned plums and poach them for a few minutes until soft!Add them to the pot of sugar syrup and simmer for 8-15 minutes or until soft but not mushy. .

Stovetop Stewed Plums With Cinnamon

But when stewed, their firm texture and flavor make them the perfect fruity side, great on all meals, from breakfast dishes to game meats and desserts.If you happen to have many plums and not enough time to eat them before they ripen too much, this easy recipe brings out the best of these fruits, giving you a versatile preparation to enjoy. .

Easy Stewed Plums

Easy stewed plums flavoured with warming cinnamon and lemon.The plums are poached in a lemon and brown sugar syrup, which has been infused with warming cinnamon.You only need a handful of ingredients to make these delicious stewed plums!- the juice of half a lemon adds a lovely citrus zing to the sugar syrup in which the plums are poached.Cinnamon Stick - gently infuses into the poached plums.The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.Add the halved and stoned plums to the pan, along with the cinnamon stick.Cook on a medium heat for 10 minutes until the plums are glossy and the sauce is syrupy.If you are using slightly under-ripe plums, increase the cooking time by 2-3 minutes.Add the lemon zest to make it extra lemony.You will need to put the ingredients in a microwaveable bowl, cover with clingfilm and pierce the lid, and cook on high for 5-6 minutes.Email Print Pin 5 from 7 votes Easy Stewed Plums Easy stewed plums flavoured with warming cinnamon and lemon.Prep Time 4 minutes Cook Time 10 minutes Total Time 14 minutes Servings 4 Calories 101 kcal Author Beth Sachs Cook Mode Prevent your screen from going dark Equipment Chopping Board.1 Cinnamon Stick Instructions Place the brown sugar, water and lemon juice into a saucepan.DIscard the cinnamon stick and allow the plums to cool slightly before serving.Notes Top Tip: If you are using slightly under-ripe plums, increase the cooking time by 2-3 minutes.Variations: Use honey or maple syrup instead of brown sugar to make the recipe refined sugar-free.Add the lemon zest to make it extra lemony.Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.Don't forget to subscribe to the newsletter to stay up to date with what's cooking in the Effortless Foodie kitchen! .

Stewed Plums

Stewed plums are a versatile and delicious way to enjoy this summer fruit - they taste great on ice cream, cake, yogurt, or oatmeal!By cooking in liquid seasoned with orange and cinnamon, the plums become tender, soft and sweet.They taste so nice atop vanilla ice cream, cake, or even oatmeal or yogurt for a breakfast treat.I talk more about plum selection (including size and ripeness) in the Tips and tricks section below.Also feel free to substitute another similar citrus, such as mandarins or blood orange, etc.Cook the plums for about 2 minutes, turning the heat down as needed to maintain a simmer.For plums that are on the firmer side, remove them from the heat when the knife is still encountering some slight resistance.When the plums have reached your desired level of tenderness, remove them from the pan with the tongs and set aside.If the plums are too ripe, they will mush when you try to separate them into halves and will break apart quickly when cooked.To my tastes, the ½ cup sugar called for in the recipe was sweet enough but there was still quite a bit of tanginess.For best results, use a skillet large enough to fit all the plum halves in a single layer (mine was 12 inches), and use one that has higher sides to contain the cooking liquid.They taste great cold right out of the fridge, or you can gently warm them up in the microwave before serving.After they have cooled down, just place them in an airtight food storage container or freezer zip-top bag, making sure there is enough head room to account for the liquid expanding as it freezes.One caveat - in my experience, frozen fruit that is thawed does tend to be softer and breaks down more easily.If you’ve tried this recipe, please leave a star rating and/or review in the comments section below, I would love to hear from you! .

Stewed Plums

With only five ingredients they are on the table in just fifteen minutes for a quick and easy dessert.They are a great way to use cooking or sour plums or give a second life to fruit that's on its last legs.Chinese five spice: is usually a combination of star anise, cloves, cinnamon, pepper and fennel.It is used extensively in Chinese and Vietnamese cuisine and gives a wonderful complex flavor to these spiced poached plums.You could mix things up by adding some other warming spices, such as cloves, ginger or nutmeg.You can leave the skin on the plums, it will soften up when you cook them and be a bit healthier that way.Put the water into a small bowl and add the vanilla, mix well.Use a peeler to cut two long, wide strips of zest off the orange.I ended up transferring these to a larger pot after adding all the ingredients in these photos.Pour over the water and vanilla, add the orange peel and sprinkle with Chinese five spice and cinnamon.If you plums are very hard to start with, cook them for ten to fifteen minutes.Thaw completely before eating, either cold or re-heat on the stove top or in the microwave.With only five ingredients they are on the table in just fifteen minutes for a quick and easy dessert.¼ teaspoon cinnamon Instructions Cut the plums in half and remove the stone.Put the water into a small bowl and add the vanilla essence.Like Keep Calm and Eat Ice Cream on Facebook for more great recipes. .

Simple Stewed Plums Recipe – Cauldrons and Cupcakes

“What is more mortifying than to feel that you have missed the plum for want of courage to shake the tree?” ~ Logan Pearsall Smith.They can be spooned over breakfast cereal or made into fruit crumbles, and they are even good served as a side with roasted meat.Using a sharp knife cut the plums in half, twist to separate, remove stones, and then slice into smaller pieces.Place pan over medium heat, and stir occasionally, cooking until fruit is soft.Enjoy on its own or serve with a splodge of cream, yoghurt or ice-cream for a simple and tasty warm dessert. .

Stewed Plums Recipe

Plums are a wonderful, traditional British Fruit and their are several ways you can eat the,m.If they are a little too tart to eat as they are, or you have such a profusion of them that you need other ideas, you can simply stew them or roast them.There are many quite complex pudding recipes for plums, but if you want to keep things simple, and keep the calories low, cooking them with sugar and serving by themselves or with some well chosen ice cream or cream can be a delicious and easy dessert. .

Stewed Plums

Don’t you hate it when you see plums at the grocery store and buy a whole bunch because you think you’re going to eat them all then you take them home and they sit and sit and you eat maybe 2 and then feel guilty throwing the rest away?In case you are wondering…stewed plums are great with breakfast foods and I’m thinking they would be pretty tasty with yogurt or ice cream, too! .

Plums for Babies

Today there are thousands of varieties of plums that come in every color of the rainbow and all sorts of shapes and tastes – from the immensely sweet mirabelles and gages, to the deeply tart and tangy damsons.Some are even astringent, such as the blackthorns used to make plum liqueurs like patxaran in Spain and sloe gin in the United Kingdom.Perfectly ripe plums have a short shelf life, which has inspired numerous techniques to preserve the fruit.Most preserves are too salty or sugary for babies and toddlers, but there are plenty of quick and easy ways to prepare the fresh fruit.A ripe plum feels tender when gently squeezed in your palm – not your fingers, which can bruise the fruit.Plums offer potassium and vitamins A, C, and K. Together, these essential nutrients support nerve function and build healthy cells, tissue and bones.The fruit also contains antioxidants and soluble fiber, which helps diversify friendly bacteria in the gut, support digestion, and maintain optimal cell function.Just remember that plums can cause gastrointestinal discomfort like bloating and gas while also having a laxative effect, so take care not to overdo it.Some individuals with a history of severe reactions to certain stone fruits (such as cherry, peach, and nectarine) or latex may be at increased risk of plum allergy.6 to 9 months old: Stew larger varieties of fresh or frozen plums (at least 2 inches in diameter) cut in half with the pit and skin removed.Serve the stewed plum halves on their own, or mash and mix the fruit into porridge or creamy foods like ricotta cheese or yogurt.You can also puree stewed plums to create a sauce to serve with meatballs, patties, or pancakes.If you’d like to serve fresh plum, go for it but be sure to offer a larger variety (at least two inches in diameter) that is pitted, halved, and so ripe that the fruit smushes between your fingers.9 to 12 months old: This is a good age to serve fresh pitted plums of any size as long as they are soft and ripe.To reduce the risk of choking, cut tiny varieties into halves or quarters, and for larger varieties (2 inches in diameter or up) cut into thin slices or bite-sized pieces, which can help baby develop the pincer grasp, where the thumb and forefinger meet.You can also add grip by rolling freshly cut plum in almond flour, breadcrumbs, or finely shredded coconut.18 to 24 months old: At this age, many toddlers are ready to go back up in size to fresh or stewed pitted plum halves with the skin on.Go ahead and substitute any seasoning that you like – cardamom pods, fresh ginger, peppercorns, star anise, or any bold spice tastes great with the sweet-tart flavor of plum.Cook until the plums are soft, but not falling apart, between 5 and 15 minutes depending on the ripeness and size of the fruit Remove the pan from the heat and discard the spice.When the plum halves on the child’s plate have cooled to the touch, peel and discard the skins and cut the fruit into age-appropriate sizes.Flavor Pairings The sweet and tart taste of plum pairs well with hearty meats like brisket, chicken, duck, lamb, and pork; earthy nuts like almond, hazelnut, and pistachio; and nutty grains like freekeh, Khorasan wheat, oats, quinoa, and rice.Seasoning from bold spices like cardamom, cinnamon, and ginger and assertive fresh herbs like basil, chives, and mint bring out the plum’s flavor. .

Stewed Plums

In a saucepan over medium-high heat, bring the sugar, water and lemon juice to a boil. .

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What Plums Are Red Inside

What Plums Are Red Inside.

Plums are delicious fruits that grow on trees and are classified in the genus Prunus.Plum fruits are a type of drupe because they have a stone in the middle that’s surrounded by soft, sweet or tart flesh.Mature plum fruits have a dusty-white waxy coating making them appear pale gray or bluish-green.Types of European plums are usually very sweet with juicier flesh and are used in baking or for making jams and jellies.Some types of plums have a red sour flavored-skin that surrounds sweet juicy yellow flesh.Plumcots, apriums, and pluots are all naturally developed fruits that combine varieties of plums and apricots.You will find out about the best plums for eating fresh and about the ones that are tastiest in cooked and baked food.These are extremely sweet plums that have dark burgundy to purple skin and juicy yellow-orange to amber flesh.This species of plum is delicious fresh and is often dried to create sweet prunes.Unlike many other varieties of plums, damsons are high in sugar with an astringent taste.Some popular cultivars are ‘Blue Violet,’ ‘Shropshire Prune,’ Common Damson,’ and ‘Frogmore.’.Depending on the greengage plum cultivar, the green skin can have hints of red blushing or yellow on it.Greengage plum trees blossom in spring, and the bumper crops are ready by late summer and early fall.This popular European variety is a clingstone plum, meaning that the skin clings to the pit.Myrobalan plums are small round fruits that look like red or yellow cherries.Biting into ‘Santa Rosa’ plums reveals a thin skin that covers plump, juicy flesh.Santa Rosa plums are suitable for many uses, including eating fresh or using in baked goods.The maroon skins on this plum variety tend to be firm and tough with a sour flavor.The common name blood plum refers to the deep red color of the skin and flesh.Cutting open the soft skin reveals sweet amber flesh and a stone in the middle.Their high sugar content means that these round fruits are excellent for making jellies, jams, and baked goods.Also, the soft flesh of the fruit means that it doesn’t travel well, so you will usually only find these plums sold in France.They are prized for their sweet taste, golden yellow flesh, and lack of tartness.The skin on these round plums is a dark purple color with hints of a blue dusty wax coating.Although the plum is juicy, it has a firm flesh, making this a popular variety to eat fresh.One of the benefits of growing friar plum fruit trees is that they have a long harvesting time.‘Black Beauty’ is another type of Japanese plum that has bright yellow flesh and dark, deep purple-red skin.These dark oval plums are medium to large size and are another popular variety for eating fresh.If the plums are still hard and unripe, you can put them in a paper bag at room temperature to speed up the ripening time.‘Black Beauty’ plums have an excellent balance of sweetness with only hints of tartness.The skin of these sweet plums is dark violet, and the waxy coating gives them a smoky appearance.Biting into these delicious stone fruits reveals a dark burgundy flesh that covers the large pit in the middle.Hints of tartness from the black skin combined with the sweetness of the beet-colored flesh make these plums a variety to look for.Compared to other dark-skinned plums, the ‘Black amber’ has firm flesh and distinct tartness to the taste.The round plums have a bluish appearance due to the waxy coating that covers most types of prunes.You can use this plum in cooking as its firm flesh and sweet-sour taste adds flavor and texture to many dishes.The drupe fruit has a long, oblong shape similar to a small pear.The French Prune Plume tree produces fruit that is ready for harvesting in late summer.This freestone plum variety has green-amber juicy flesh that turns a deep fuchsia color when cooked.These large plums have bluish-dark purple skins surrounding sweet flesh that is a light yellow color.

Is Plum Safe During First Trimester

Is Plum Safe During First Trimester.

While pregnant, you can eat plums as they are rich in iron, which is essential for making red blood cells.Vitamin C helps in the absorption of iron through the digestive system, thereby lowering the risk of anaemia.The rich fibre content in plums makes them very beneficial for the digestive system.The relatively high concentration of magnesium in plums can lower the risk of early contractions by playing a role in the relaxation of cervical muscles.Plums are rich in Vitamin A, which is known for its propensity to improve bone development and growth.Further, plums also contain potassium, Vitamin K, calcium, and phosphorus, all of which are essential for the maintenance of bone health.Eating plums can lower these effects due to the presence of vitamins, minerals, and antioxidants that work in tandem to support various body processes and increase energy levels.The daily amount depends on factors like gender, health status, age, and so on.Although plums are delicious and nutritious, they should not be consumed in excess as they can lead to certain side effects.However, if you are prone to conditions like kidney stones, you should strictly avoid eating plums.When you go shopping for red plums, it is best to choose those, which are brightly-coloured, fresh, average in size and juicy.You can store ripe plums in a plastic bag in a crisper drawer to extend its shelf life.Plums are a nutritious fruit, and you can include them in your pregnancy diet if you don’t have a kidney problem or any other health complication.

Plum Apple And Tomato Chutney

Plum Apple And Tomato Chutney.

Make it now to enjoy through the winter, with cold cuts, cheese and leftover turkey.They are one of our most abundant British fruits, so if you don’t have the luck to stumble on them growing wild, they can be a wonderful late summer bargain from the local market.My spicy apple and plum chutney is sweet and sour with depth from the layers of spices, so that it has that lovely autumnal feel.It goes well with cheeses and cold cuts, and would be great for livening up a sandwich lunch.If you like to make up hampers at Christmas, a jar of spicy plum chutney would be a lovely addition to someone’s gift.Look out for any with dark brown eggs round the stone from plum moths, and throw these away.Peel, core and chop the apples into 1 cm (half inch) pieces.Step two – Transfer all the fruit to a large stainless steel saucepan or heavy enamelled casserole dish.Don’t use a cast iron, copper or aluminium pan for making chutney.While your plum chutney cooks, warm some clean jam jars in the oven at 160°C/Gas mark 3.The chutney is ready when a spatula scraping the bottom of the pan leaves a clear trail for a second of before seeping back into the space.The easiest way to do this to transfer the hot chutney to a Pyrex jug and use a jam funnel.I usually stand the jars in a roasting tin to fill them in case one cracks, spilling hot chutney everywhere.Fresh chutney really does not taste great, so if you try any leftovers when you have filled your jars, don’t be disappointed.I’ve used teaspoon in total of mixed spices, as well as my flavoured pickling vinegar.Remember the flavour will develop with time as the chutney matures and the sharpness of the vinegar mellows.If you don’t have time to make the chutney, stone and freeze the plums.