Wednesday, September 8, 2010

Stewed Victoria Plums

I don't know why I decided that stewing fruit seemed like a great idea, but the finished product turned out pretty yummy, so I guess it's a win-win.* This is the second batch I made - the first was too sweet and a little too liquid for my liking.

Top yogurt, ice cream, cakes or other bread products, or even your morning oatmeal with this slightly tart, sweet, complex concoction.

Victoria or Damson plums (or any tart early variety of plum. You don't want them too sweet or the dish will become one-dimensional)
250g sugar per kg of fruit
(what this translates to is about 1/8 - 1/4 cup for about 20 fruits, but use your judgement or your sweet tooth)
Vanilla pod
Cinnamon stick
A couple of star anise (optional. But just look at its perfectly symmetrical alien wonderfulness! Don't you want to use it??)
Some orange zest. Yes, about that much. Maybe a little more. (Okay, about 1 tsp. Ish.)
A little splash of orange or grapefruit juice. That's enough!

  1. Halve the plums and remove the stones.

  2. Put the plums in a big, heavy pan with the sugar, vanilla pod, cinnamon stick, star anise, zest, fruit juice, and enough water to cover the bottom of the pan.

  3. Heat gently until the juices run, then simmer for 10 to 12 minutes, until the fruit is soft and pulpy. Remove the fruit with a slotted spoon.

  4. Continue to simmer remaining juices and bits until it reduces and thickens, stirring occasionally to prevent scorching.

  5. Cool completely, pick the spices out, pour back over fruit, and serve with yogurt or ice cream. Or heffalumps. Whatever suits your fancy.
*Mini-rant: I wish the people that live along my street would use this recipe or others to cook the fruit that's falling, wasted, in the road and in their yards or turning to little zombie plums and apples and cherries on their trees. It's criminal how much is just left to rot. Starving children in Africa, people! You have a responsibility when you have a good fruit tree on your property to do something with it. Grr!

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