Stewed Plums
After a couple of late night cooking extravaganzas, I’ve finally managed to work my way through all the remaining plums from my parents’ plum tree. I made three variations of regular stewed plums, and I’m quite pleased with the way they’ve all turned out. They’re now all sealed up in containers and have been banished to the depths of the freezer. I honestly can’t look at another plum for quite some time!
Photos and recipes are on my blog, Cloudberry Dreams.
Otherwise, recipes are under the cut...
STEWED PLUMS WITH CINNAMON & VANILLA
1 kg (2.2 lb) plums, halved and pitted
250 g white sugar
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
Water
1. Place plums in a large, deep pan. Add sugar, vanilla and cinnamon and stir to combine.
2. Put pan on a medium heat and add water, enough to cover 2/3 of the plums.
3. Simmer until plums have softened (around 15 - 20 minutes).
4. Strain plums over a large bowl, catching all of the juice from the pan.
5. Return juice to the pan and simmer on a medium-high heat for around 10 minutes to help reduce the liquid.
6. Turn off the heat and add the plums back in to the reduced juices. Stir gently to combine.
7. Allow to cool for 10 - 20 minutes before pouring into a labelled, airtight container. Plums may be frozen or kept in the refrigerator, though must be consumed within 3 days if kept in the fridge.
STEWED PLUMS WITH MULLED WINE
1 kg (2.2 lb) plums, halved and pitted
250 g brown sugar
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground cloves
2 tablespoons orange juice
1 cup red wine
Water
1. Place plums in a large, deep pan. Add brown sugar, cinnamon, nutmeg, allspice, cloves and orange juice. Stir to combine.
2. Put pan on a medium heat and add red wine. Then add water, pouring in enough to cover 2/3 of the plums.
3. Simmer until plums have softened (around 15 - 20 minutes).
4. Strain plums over a large bowl, catching all of the juice from the pan.
5. Return juice to the pan and simmer on a medium-high heat for around 10 minutes to help reduce the liquid.
6. Turn off the heat and add the plums back in to the reduced juices. Stir gently to combine.
7. Allow to cool for 10 - 20 minutes before pouring into a labelled, airtight container. Plums may be frozen or kept in the refrigerator, though must be consumed within 3 days if kept in the fridge.
STEWED PLUMS WITH SPICED HONEY
1 kg (2.2 lb) plums, halved and pitted
2/3 cup honey
1 1/2 tablespoons cinnamon
Water
1. Place plums in a large, deep pan. Add honey and cinnamon.
2. Put pan on a medium heat and stir gently to combine as the honey begins to melt. Add the water, enough to cover 2/3 of the plums.
3. Simmer until plums have softened (around 15 - 20 minutes).
4. Strain plums over a large bowl, catching all of the juice from the pan.
5. Return juice to the pan and simmer on a medium-high heat for around 10 minutes to help reduce the liquid.
6. Turn off the heat and add the plums back in to the reduced juices. Stir gently to combine.
7. Allow to cool for 10 - 20 minutes before pouring into a labelled, airtight container. Plums may be frozen or kept in the refrigerator, though must be consumed within 3 days if kept in the fridge.
x-posted to food_porn
Photos and recipes are on my blog, Cloudberry Dreams.
Otherwise, recipes are under the cut...
STEWED PLUMS WITH CINNAMON & VANILLA
1 kg (2.2 lb) plums, halved and pitted
250 g white sugar
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
Water
1. Place plums in a large, deep pan. Add sugar, vanilla and cinnamon and stir to combine.
2. Put pan on a medium heat and add water, enough to cover 2/3 of the plums.
3. Simmer until plums have softened (around 15 - 20 minutes).
4. Strain plums over a large bowl, catching all of the juice from the pan.
5. Return juice to the pan and simmer on a medium-high heat for around 10 minutes to help reduce the liquid.
6. Turn off the heat and add the plums back in to the reduced juices. Stir gently to combine.
7. Allow to cool for 10 - 20 minutes before pouring into a labelled, airtight container. Plums may be frozen or kept in the refrigerator, though must be consumed within 3 days if kept in the fridge.
STEWED PLUMS WITH MULLED WINE
1 kg (2.2 lb) plums, halved and pitted
250 g brown sugar
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground cloves
2 tablespoons orange juice
1 cup red wine
Water
1. Place plums in a large, deep pan. Add brown sugar, cinnamon, nutmeg, allspice, cloves and orange juice. Stir to combine.
2. Put pan on a medium heat and add red wine. Then add water, pouring in enough to cover 2/3 of the plums.
3. Simmer until plums have softened (around 15 - 20 minutes).
4. Strain plums over a large bowl, catching all of the juice from the pan.
5. Return juice to the pan and simmer on a medium-high heat for around 10 minutes to help reduce the liquid.
6. Turn off the heat and add the plums back in to the reduced juices. Stir gently to combine.
7. Allow to cool for 10 - 20 minutes before pouring into a labelled, airtight container. Plums may be frozen or kept in the refrigerator, though must be consumed within 3 days if kept in the fridge.
STEWED PLUMS WITH SPICED HONEY
1 kg (2.2 lb) plums, halved and pitted
2/3 cup honey
1 1/2 tablespoons cinnamon
Water
1. Place plums in a large, deep pan. Add honey and cinnamon.
2. Put pan on a medium heat and stir gently to combine as the honey begins to melt. Add the water, enough to cover 2/3 of the plums.
3. Simmer until plums have softened (around 15 - 20 minutes).
4. Strain plums over a large bowl, catching all of the juice from the pan.
5. Return juice to the pan and simmer on a medium-high heat for around 10 minutes to help reduce the liquid.
6. Turn off the heat and add the plums back in to the reduced juices. Stir gently to combine.
7. Allow to cool for 10 - 20 minutes before pouring into a labelled, airtight container. Plums may be frozen or kept in the refrigerator, though must be consumed within 3 days if kept in the fridge.
x-posted to food_porn