Stewed plums with cinnamon, perfect to serve with pancakes, porridge or granola, over cheesecakes or ice cream. Just a few ingredients but so much flavor.
These stewed plums are incredible. Only the fruit, a little sugar, and spices and you will have a delicious and versatile dessert ready in just about 15-20 minutes. Soft, tart plums poached in a slightly sweet sauce, flavored with cinnamon and star anise.
What do you need?
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.
- Not too much. I used to take more sugar when stewing plums before, but I definitely like the less-sugar version. The dessert is slightly sweet, yet it retains the tartness and flavor of the fruit; you will not have just a sweet dessert but really taste the plums.
- The amount also depends on the ripeness/sweetness of the fruit. Check one plum before you add the sugar, and decide if it is sweet enough or not.
Alternative to sugar:
- I often use xylitol or stevia. Xylitol can usually be used just like sugar, in the same amount.
- 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.
- 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?
- Wash, halve, and stone the fruit.
- 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 and simmer gently for about 7-8 minutes until soft but not mushy.
- Serve hot, warm or at room temperature.
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 use the plums?
- Just as they are.
- With a dollop of Greek, strained yogurt or whipped cream on top.
- Serve with ice cream, rice pudding or custard, over cheesecakes or sweet loaves of bread.
- Top with granola.
- Serve with pancakes, crepes or waffles.
- I often have the leftovers mixed with muesli or over porridge.
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.
More stewed or roasted fruit:
- 750 g/ 1.7 lb plums Note 1
- 250 ml/ 8.5 fl.oz/ 1 cup water Note 2
- 1 tablespoon lemon juice
- ½ cinnamon stick
- 1 star anise
- 50 g/ 1.8 oz/ ¼ cup sugar Note 3
- Wash, halve the fruit, and remove the stone.
- 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.
- Add the plums, mix well and simmer for 7-8 minutes until the plums 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.
- Either regular plums or Italian plums, I had Italian this time.
- You can replace half of the water with red or mulled wine, orange, or apple juice.
- Granulated sugar can be replaced with the same amount of xylitol. Stevia, honey, maple or agave syrup are fine as well, use to taste.
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