“What is more mortifying than to feel that you have missed the plum for want of courage to shake the tree?” ~ Logan Pearsall Smith
There is something deeply comforting about a bowl of warm sweet fruit, and stewed fruit is so simple that it should definitely be a go-to recipe in every household.
I love this easy recipe, and it is versatile enough to use with a whole range of different fruits including stone fruit, berries, apples, pears, rhubarb and pineapples. Stewed fruits can be eaten on their own or with something creamy as a dessert. They can be spooned over breakfast cereal or made into fruit crumbles, and they are even good served as a side with roasted meat.
Stewed plums have that tart-sweet flavour that I adore. If you prefer a very sweet stewed fruit add more sugar to your recipe. But I advise a light hand to start with, and taste as you go. I will sometimes omit sugar altogether if the fruit is ripe and sweet to start.
The stewed fruit will keep in the fridge for one week, and can also be frozen.
500g of plums, 2 tablespoons of sugar or your favourite sugar substitute, a squeeze of lemon juice, 2 tablespoons of water (Adjust the sugar to your own taste. If the fruit is very ripe and sweet you may need less. If it is quite tart you may prefer more.)
Wash the plums and drain them. Using a sharp knife cut the plums in half, twist to separate, remove stones, and then slice into smaller pieces.
Put plums into a saucepan, and add the sugar, water and lemon juice. Don’t worry that it isn’t much water. The fruit will release their own juices as they heat.
Place pan over medium heat, and stir occasionally, cooking until fruit is soft. This will take between five and fifteen minutes depending on how ripe the fruit is, and how small the pieces are. Taste the syrup carefully (it will be hot) and adjust the amount of sugar if necessary.
When the fruit is done, it will be soft and luscious. I love how the plum skins stain everything a pretty ruby colour.
Ladle the fruit into bowls with a little of the syrup. Enjoy on its own or serve with a splodge of cream, yoghurt or ice-cream for a simple and tasty warm dessert.