What kind of pan should I use?

You will need a large skillet for stewing plums. For best results, use a skillet large enough to fit all the plum halves in a single layer (mine was 12 inches), and use one that has higher sides to contain the cooking liquid. After testing this recipe using a saucepan, as I did for my recipe for stewed peaches , I was feeling frustrated because the plums were breaking apart as they cooked. So, I switched to using a large skillet , which worked wonderfully because it allowed the plums to cook in a single layer , helping them to stay intact as they cooked.

Do I need to peel the plums before cooking?

No, you don't need to peel the plums, but you can if you want to. I found that the plum skins loosen a bit during the stewing process anyways, so you can either remove the skins at that point, or just enjoy them as part of the dish.

Can I make stewed plums with overripe (or under ripe) plums?

Yes you can, but you may wish to adjust the sweetness levels and cooking time accordingly. As I mentioned above, I prefer stewing plums with fruit that is still firm but not rock-hard. If your plums are very firm, you will need to cook them for longer and maybe add in a bit more sugar (although, please feel free to adjust this to suit your own tastes). If you have overripe plums, try cutting back on the cook time so the plums don't fall apart. You can also experiment with adding more orange juice (or even lemon juice) to bring in more of that tanginess that is often missing from overripe fruit.

Stewed Plums

Name: Stewed Plums
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 2 pounds (907 grams) firm-ripe plums, washed (note 1); 3/4 cup (177 ml) water; 1/2 cup (100 grams) granulated sugar (note 2); 1/4 cup (59 ml) freshly-squeezed orange juice; 2 inch piece of orange peel (white pith removed, see note 3); 1 cinnamon stick (or 1/4 teaspoon ground cinnamon)

Stewed Plums

cooked plum halves in liquid in skillet.

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Stewed plums are a quick and easy way to prepare plums, and they taste great on a variety of breakfast and dessert foods! You can make this easy stewed plums recipe in only 10 minutes or so.

Author: Kate
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 6 servings 1x
Category: Breakfast, Dessert
Method: stove top
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

2 pounds (907 grams) firm-ripe plums, washed (note 1)
3/4 cup (177 ml) water
1/2 cup (100 grams) granulated sugar (note 2)
1/4 cup (59 ml) freshly-squeezed orange juice
2 inch piece of orange peel (white pith removed, see note 3)
1 cinnamon stick (or 1/4 teaspoon ground cinnamon)

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Instructions

Cut each plum in half vertically and remove the stones carefully with your fingers or a small paring knife if needed. Set plums aside.
In a large, high-sided skillet, add the water, sugar, orange juice, cinnamon stick, and orange peel. Place the pan over medium-high heat and stir, just until the sugar begins to dissolve.
Add the plum halves to the pan in a single layer, cut side down. Cook the plums in the liquid for 2 minutes, turning the heat down when needed to maintain a simmer.
Carefully flip the plums using tongs, and continue to cook for another 2 minutes.
Test the doneness of the plums by inserting a small knife into the plum flesh. For plums that are more firm and hold their shape better, the knife should encounter slight resistance. This stage will take approximately 4 - 5 minutes of total cook time, depending on the ripeness of the plums (see notes).
For softer plums, flip the plums again and continue to cook for an additional 2 - 3 minutes, or until soft to your liking.

Notes

For best results, choose plums that give only slightly to gentle pressure. They should be firm, but not rock-hard.
If you like more sweetness or your plums are quite sour, you can increase the sugar to 2/3 cup.
To get the orange peel, you can use a vegetable peeler or small paring knife. If there is a lot of white pith on the back, scrape most of it away before adding it to the pan.
The cooking times listed here are based on medium-sized plums that are firm-ripe. You may need to adjust the cooking time depending on the size and ripeness of the plums you are using, and your preference for how soft or firm you would like the stewed plums to be.
Store the plums in their cooking liquid, in a covered container in the fridge, for up to 3 - 4 days.

The nutrition information below is an estimate only; the nutrition counts of your dish will vary based on the brands and exact amounts of ingredients used. This information was provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.

Nutrition

Serving Size: 1/6 recipe
Calories: 133
Sugar: 31.3 g
Sodium: 0.3 mg
Fat: 0.4 g
Carbohydrates: 33.6 g
Fiber: 1.9 g
Protein: 1 g
Cholesterol: 0 mg

Find it online: https://nibbleanddine.com/stewed-plums/