Stewed plums


Stewed plums
Quick and simple, stewed plums can also be spread like jam.
466 K 3.9/5 (104 reviews)
Grade this recipe:
Keywords:
Last modified on: June 27th 2010
For 1 kg, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 25 min.
Cooking: 15 min.
All in all: 40 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Stewed plums
Wash 1 kg plums.

Stage 2 - 10 min.
Stewed plums
Cut in half, remove the stone, then cut in half again.

Stage 3 - 3 min.
Stewed plums
Pour 400 g caster sugar over, the juice of ½ lemon and 4 tablespoons water.

Cover and put on low heat.

Stage 4 - 15 min.
Stewed plums
Bring slowly to the boil, and leave to cook for 5 minutes, then remove the lid and cook for a further 5 minutes.

It's ready.

Stage 5 - 5 min.
Stewed plums
If you don't like the skin, you can pass the stewed fruit through a sieve pushing it through with a maryse.
Remarks
Try varying the quantity of sugar depending on how sweet or tart you prefer your stewed plums.

You can use any variety of plums you can find, but do check the flavour, as stewed plums (rather like stewed apricots) often tend to be rather tart.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe20 RDI=8 %950 RDI=90 %03,870 RDI=190 %16,190 RDI: 190 %
Per 100 g1 RDI=1 %60 RDI=6 %0250 RDI=10 %1,060 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
How much will it cost?
  • For 1 kg : 3.80 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Plum and almond panna cotta
Plum and almond panna cotta

The combination of plums and almonds is always a winner. Here's a version that uses almonds to make a delicious panna cotta with a difference.
46 K 3 hours 25 min.
This recipe uses (among others)
Other recipes you may also like
Exotic fruit tart
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
May 27th 2020320 K5 2 hours 25 min.
Bouquet garni
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
March 21th 2017416 K3.5 15 min.
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
April 3rd 20201.70 M 304.0 7 days 15 min.
How to prepare leeks
How to prepare leeks
Leeks are vegetables that are often muddy, we must be careful when washing them to remove mud that would be very unpleasant to "discover" the plate.
October 13th 2010550 K5 30 min.
Little apple turnovers with almonds and raisins
Little apple turnovers with almonds and raisins
These are small apple turnovers ("chaussons") of puff pastry, filled with a mixture of caramelised almonds, stewed apple and rum-soaked raisins. To be eaten just as they are...
September 11th 2018304 K3.8 1 hour 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe (as 6 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page