These easy stewed plums are a deliciously sweet dessert with warming vanilla and cinnamon. Plums stewed in a thick syrup are also a great breakfast option with yogurt and granola. It takes just 30 minutes and 6 ingredients to poach plums.
Stewed plums are one of our favourite plum recipes, as it's an easy way to use up a lot of them when they are in abundance. They are coated in an incredible syrup which is so comforting and just look how glossy they are! The vibrant colour of these plums means they look impressive enough to serve up to guests too.
Serve with ice cream or custard for a plum dessert or with yogurt and granola for a sweet breakfast.
If you are looking for some more recipes with plums, why not try our Apple and Plum Crumble?
Why you will love it
- A great way to use plums - When plums are in season, they are in abundance and they are so sweet and delicious. However, even if you are using out of season plums, cooking them low and slow in this stewed plums recipe really softens them and brings our their flavour.
- Easy to make - This is a one pan recipe and you just dump everything in and let the plums stew in the syrup.
- Budget friendly - When plums are in season, they are very reasonable - especially from a market.
- Versatile - There are so many ways to serve this recipe for plums, and we have given you lots of ideas below.
- Freezable - Make extra of these and keep them in the freezer for a quick dessert or breakfast topping.
Ingredients and substitutions
- Plums - Try to choose ripe plums. If your plums aren't ripe and a little hard, you can still use them for this recipe but they will take a little longer. Make sure you cut them in half and remove the stone before using.
- Sugar - We added a little sugar for the syrup, but we didn't want it overly sweet because we still wanted there to be some tartness from the fruit. You could swap the sugar for brown sugar, which would give more of a caramel flavour, or you could use a liquid sweetener like honey or maple syrup.
- Orange Juice - This adds some extra sweetness, and also some freshness. You could use apple juice instead or even lemon juice which would make it more tangy.
- Water - This helps thin out the syrup.
- Vanilla and Cinnamon - These add a lovely warmth to the stewed plums recipe. You could also add some star anise.
A full ingredients list with measurements is in the recipe card below.
How to stew plums- Step by step
One: Put the water, orange juice, vanilla, sugar and cinnamon into a saucepan.
Two: Simmer until all the sugar has dissolved and a syrup has formed, about 10 minutes.
Three: Add the plums to the syrup and return to the heat.
Four: Heat over a low heat, stirring regularly, until the plums have softened - about 20 minutes.
Five: Discard the cinnamon stick and serve.
This is a really simple recipe, so there aren't too many ways to adapt it. However, for something more indulgent and perfect for Christmas, you could swap half the water for red wine and it makes mulled plums.
You could also add some star anise to the spices and some ginger which compliments with cinnamon well.
If you wanted a mixture of fruit, you could add some peeled and sliced apples to make stewed apples and plums.
What to serve with stewed plums
You could just serve them as they are. Look how silky and deliciously red they look. Just grab and spoon and dig in!
If you wanted to eat these for breakfast, then we like them with some Greek yogurt and our Low Sugar Granola. You could also use them as a pancake or waffle topping. We love stirring leftovers through our Microwave Porridge too.
If you are looking to serve them as a dessert, then why not put them on top of ice cream, rice pudding, or with custard or cream.
Store: Leftover stewed plums will keep in an air tight container in the fridge for up to 4 days.
Freeze: These freeze really well. Make sure they are fully cooled and then transfer to a freezer bag and they will keep for up to 3 months.
Defrost: You can defrost them in the fridge overnight.
Reheat: Put them in a pan and reheat on low.
Frequently Asked Questions
The cooking time will depend on how ripe your fruit is. If you have really ripe plums, then they might cook in just 10 minutes. Out of season plums will take a little longer. It also depends on the size of your plums.
Yes, you can stew the plums whole and then cut them in half and remove the stone after, but we find it easier to do it first.
Yes, you can. Put all of the ingredients in a microwave safe bowl, cover with clingfilm and pierce several times. Cook for 6-7 minutes until the plums have softened.
No, there is no need to peel the plums first. If you did want to, it's best to wait until they are stewed as the skin will come off much easier.
Take a sharp knife and then cut around the middle of the plum and twist the two halves open to reveal the stone. Take your knife again and slice round the stone and remove it. You can then cut the plum halves into slices. We left the skins on, however you can remove them if you prefer.
More dessert recipes
- 6 Plums - halved and de-stoned
- 1 Cinnamon stick
- 1 teaspoon Vanilla extract
- 75 g (0.33 cups) Brown sugar
- 2 tablespoon Orange juice
- 200 ml (0.75 cups) Water
- Put 200 ml Water, 2 tablespoon Orange juice, 1 teaspoon Vanilla extract, 75 g Brown sugar and 1 Cinnamon stick into a saucepan.
- Simmer until all the sugar has dissolved and a syrup has formed, about 10 minutes.
- Add 6 Plums (halved and de-stoned) to the syrup and return to the heat.
- Heat over a low heat, stirring regularly, until the plums have softened - about 20 minutes.
- Discard the cinnamon stick and serve.
- For the best stewed plums, you want to cook them low and slow. You might see some recipes that say they are ready in 10 minutes, but we find that the longer cooking time is worth it. It really softens the plums (which is needed if they are out of season) and gets a nice thick syrup.
- You can serve these hot or cold.
- Don't go too heavy on the spices, as you want them to be subtle.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.