Stovetop Stewed Plums With Cinnamon Recipes

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STEWED PLUMS



Stewed Plums image

Stewed Plums with cinnamon and brown sugar only take 10 minutes to make with 4 simple ingredients! The plums get nicely poached and syrupy.

Provided by Kate Hackworthy | Veggie Desserts

Categories     Condiments     Dessert     Dips and Spreads

Time 10m

Number Of Ingredients 5

6 plums
4 tablespoons brown sugar (or white)
3 tablespoons water
2 tablespoons orange juice
1 cinnamon stick (optional)

Steps:

  • Wash, de-stone and halve the plums (leave the skin on).
  • Place the sugar, water, orange juice and cinnamon stick into a medium-sized pot over a medium heat and simmer, stirring occasionally until the sugar dissolves.
  • Add the plums and simmer for 8-10 minutes or until the fruit is soft and begins to break down. Keep an eye on it as very ripe plums will cook faster and will get mushier. You want the plums to still be intact, but be soft and cooked through.
  • Remove and discard the cinnamon stick.
  • Enjoy hot or cold. Delicious on ice cream, yogurt, pancakes, waffles etc... Get creative with the stewed plums.

Nutrition Facts : Calories 60 kcal, Carbohydrate 15 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving

STEWED RED PLUMS



Stewed Red Plums image

Use this recipe to make our Topfenknoedel with Stewed Red Plums.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Number Of Ingredients 6

3/4 cup dried red plum halves (5 ounces)
2 strips lemon zest
1/3 cup granulated sugar
1/2 cinnamon stick
3 tablespoons kirsch
1 1/2 teaspoons fresh lemon juice

Steps:

  • Place dried plums in a bowl, and cover with cold water by 2 inches. Cover, and let soak until slightly tender but still springy (not mushy), 4 to 6 hours.
  • Place plums and 3/4 cup soaking liquid in a small saucepan. Stir in lemon zest, sugar, cinnamon, and kirsch. Bring to a simmer, then reduce heat and simmer very gently until plums are tender and plump and liquid has thickened slightly, 12 to 15 minutes. Let cool slightly. Remove and discard lemon zest and cinnamon. Stir in lemon juice. Let cool completely before using. Plums can be refrigerated in syrup in an airtight container for up to 1 week; reheat in a saucepan over low heat before serving.

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