These stewed plums with cinnamon are perfect for serving with pancakes, porridge, or granola over cheesecakes or ice cream. They have just a few ingredients, but they are full of flavor.
These stewed plums are incredible. With only the fruit, a little sugar, and spices, you will have a delicious and versatile dessert ready in just 15-20 minutes. Soft, tart plums poached in a slightly sweet sauce flavored with cinnamon and star anise.
Try Honey Pears with Yogurt and Peach Compote, too.
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Recipe ingredients
Plums: Either regular round ones or smaller and darker Italian plums. I used the Italian this time because I got a huge bucket full of them last week. I canned plums, made Zwetschgenkuchen and Tender Plum Muffins, and ate lots and lots of them fresh.
Spices: cinnamon and star anise. I am such a star anise fan. Lately, I have put it in most of my canned fruit or fruit dessert recipes; it has an amazing flavor. Try these cherries in syrup or these red wine cherries, for instance.
Sweetener: Not too much. I used to add more sugar when stewing plums, but I now prefer the less-sugar version. The dessert is slightly sweet, yet it retains the tartness and flavor of the fruit, so you taste the plums, not just the sweetness. The amount also depends on the sweetness of the fruit. Check one plum before you add the sugar, and decide if it is sweet enough.
Alternative to sugar: I often use xylitol or stevia. Xylitol can usually be used in the same amount as sugar. When it comes to stevia, it can differ. Please check the package instructions on that.
- Honey, agave, or maple syrup are also great. Add to taste.
See the recipe card for full information on ingredients and quantities.
Variations
You could replace half the water with red wine or mulled wine.
You could also replace half of it with orange or apple juice.
Add a piece of ginger, vanilla, or 1-2 cardamom pods for a different flavor.
How to stew plums?
- Prepare the plums: Wash, halve, and stone the fruit.
- Make the syrup (image #1): Place the water, lemon juice, cinnamon, star anise, and sugar (or sugar alternative) in a large saucepan. Bring to a boil and cook, uncovered, for 5 minutes.
- Add the fruit (image #2) and simmer gently for about 7-8 minutes until soft but not mushy.
Cooking time
The cooking time depends on the ripeness of the fruit. Soft, ripe Italian plums need about 7-8 minutes, while larger and firmer ones will need slightly longer. Just check; it is really easy to decide if they are done to your liking or not.
How to serve the plums?
Serve hot, warm, or at room temperature.
Dessert: Serve them with a dollop of Greek, strained yogurt, or whipped cream on top. Serve them with ice cream, rice pudding, or custard over cheesecakes like this Crustless Cheesecake or sweet loaves of bread.
Breakfast: Top them with granola, mix them with sugar-free muesli or serve them over porridge. Serve them with pancakes, creme fraiche crepes, or German waffles.
How to store?
The leftover stewed plums keep well in an airtight container in the fridge. They will be perfectly fine for at least 4-5 days.
You can also freeze them for up to three months.
Stewed Plums
Ingredients
- 1.7 lbs plums 750 g, Note 1
- 1 cup water 250 ml, Note 2
- 1 tablespoon lemon juice
- ½ cinnamon stick
- 1 star anise
- ¼ cup granulated sugar 50 g, Note 3
Instructions
- Prepare the plums: Wash, halve the fruit, and remove the stone.1.7 lbs plums/ 750 g
- Make the syrup: Place the water, lemon juice, cinnamon, star anise, and sugar (or alternative) in a saucepan. Bring to a boil and simmer, uncovered, for 5 minutes.1 cup water/ 250 ml + 1 tablespoon lemon juice + ½ cinnamon stick + 1 star anise + ¼ cup granulated sugar/ 50 g
- Stew the plums: Add the plums, mix well and simmer for 7-8 minutes until they are soft but not mushy. The cooking time depends on the ripeness of the fruit and also on the sort of plums you use. Italian plums are smaller and often softer, while regular plums are larger and plumper. In case your plums are firmer, allow a couple of minutes more. Always check, it is easy to see if the plums are done to your liking or not.
Notes
- The plums are either regular or Italian; I had Italian this time.
- Cooking liquid: You can replace half the water with red or mulled wine, orange, or apple juice.
- Sweetener: Granulated sugar can be replaced with the same amount of xylitol. Stevia, honey, maple, or agave syrup are fine as well, and they are used to taste.
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