How Do You Make Stewed Plums
Edward R. Forte
January 26, 2022
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 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! .
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. .
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. .
In a saucepan over medium-high heat, bring the sugar, water and lemon juice to a boil. .