Stewed Plums
A simple recipe for stewing plums or other stone fruits in syrup, perfect for using slightly underripe fruit. Enjoy warm or cold.
Ingredients
- 1 pound Plums (black, greengages, or any stone fruit) (About 500g)
- 0.5 cup Sugar (Adjust to taste)
- 1 cup Water
- 1 tablespoon Lemon juice (Optional, for added tartness)
- 0.5 teaspoon Almond extract (Optional, if using kernels)
Instructions
- 1Wash the plums thoroughly. If desired, remove the stones. If removing stones from peaches, apricots, or nectarines, crack the stones and reserve the kernels. If using plums with stones, prick them a few times with a fork to prevent bursting.
- 2In a saucepan, combine the water and sugar. Heat over medium heat, stirring until the sugar is dissolved. Add lemon juice if using.
- 3Add the plums (and kernels, if using) to the syrup. Bring to a simmer, then reduce heat and cover. Simmer gently for 15-20 minutes, or until the plums are tender but not falling apart. If using kernels, add almond extract.
- 4Remove from heat and let cool slightly. Serve warm or chilled. Stewed plums are often better cold.