Stewed plums
User Reviews
5
Stewed plums
Description
Stewed plums are prepared by gently simmering plum halves in a syrup made from sugar, water, fresh orange juice, and a cinnamon stick. The syrup is brought to a slow simmer on low heat, allowing the cinnamon to infuse without burning the sugar. After adding clean, pitted plum halves skin-side down in a single layer, the mixture is simmered covered, then uncovered to reduce and thicken. This cooking method helps the plum flesh soften while maintaining shape, and the syrup captures the bright citrus aroma paired with warm cinnamon spice.
The resulting stewed plums have a tender texture with a balanced sweet-tart flavor profile, enhanced by the orange and cinnamon. This preparation can be enjoyed as is, used over yogurt or pancakes, or incorporated into desserts.
Care should be taken to arrange the plums in a single layer for even cooking; if not possible, rotate them during cooking to ensure uniform heat exposure. The recipe scales well but may require longer cooking times for larger quantities.
Ingredients
- ¼ cup sugar or a little more, as needed
- ⅓ cup water
- 2 tablespoon orange juice
- ½ cinnamon stick
- 1 lb plum
Instructions
- Place the sugar, water, orange juice and cinnamon stick in a wide pot/pan with a lid. Cover and place over a medium-low heat. Stir now and then to help the sugar to dissolve and slowly bring to a simmer. You only want a relatively low heat so the cinnamon can infuse the liquid and so the sugar doesn't burn.
- Meanwhile, wash and cut the plums in half. Look for what seems like a join line or seam on the plum and cut along that as this will be the side of the stone inside. Gently twist the two halves of the plum to split it open then remove the stone, either with your hands or with the help of a knife if needed. Repeat with the rest of the plums.
- Once the orange syrup has come to a simmer, add the plum halves in a single layer skin side down. Cover and bring back to a simmer.
- Once simmering (or a little stronger is also fine), after around 5 - 10 minutes, remove the lid and allow to cook around another 5 - 10 minutes (so about 15 - 20 minutes in total) until the plums are fully tender. Remove from the heat and leave to cool.
- You can either serve the plums warm, chilled or room temperature. They work well just as they are, or also great for breakfast over plain yogurt (eg Greek-style), with some granola on the side if you like. Also good eg over pancakes or as a dessert with ice cream.
Notes
- This recipe uses about 1 lb (450g) of plums, roughly 5 to 6 medium-large fruits depending on size.
- For even cooking, arrange plums in a single layer; if layering is necessary, rotate the plums during cooking to help them cook evenly.
- Cooking time may increase slightly if scaling up the recipe or using a thicker layer of fruit.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3approx
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Calories | 141kcal | 7% |
| Carbohydrates | 36g | 12% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 2mg | 0% |
| Potassium | 263mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 546IU | 11% |
| Vitamin C | 20mg | 22% |
| Calcium | 17mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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