Ah….the plums overfloweth the bins at food markets. I buy bags of fresh plums. I grab bags of discounted plums that are going to rack and ruin. I buy plums whether they’re black, red, blue, or yellow. And what do I do with all these plums?
One favourite recipe is a plum compote that I call Cinnamony Stewed Plums. No fuss and no peeling…just get rid of the pit and cook in some water for 10 minutes. This is delicious over yogurt or in a smoothie. It’s also a great dish to make with plums that aren’t as fresh as they could be.
I also want to tell you about two new plum variations of dishes that I’ve made in the past: Plum Quinoa Pudding and Crustless Plum Chia Pie.
The plum season cometh to an end; the cabbage season arriveth. What better time to marry the two foods together in a delicious, tart, and crunchy coleslaw?
In keeping with the spirit of full disclosure, I should tell you that when I tried this recipe first, I decided to make it a cooked, rather than raw, dish. I really liked it, but then I’ll eat just about any vegetable dish. The spouse was not amused. So I decided to try it this way. I still really like, but now the spouse informs me than he’s not really that enamoured of red cabbage.
Interesting how you forget things about the other person when you’re in a really long relationship, isn’t it? I think I had this bit of knowledge at the back of my mind—the place where I keep unwanted information.
No problem, I’m going to eat the whole thing.
This easy-to-make, extremely low-calorie compote of plums, fragrant with cinnamon, is good warm or cold.
I created this recipe when I bought a package of marked-down eggplants and discovered it also included six wrinkled plums.
Just add some goat yogurt to it and have a delicious, low-cal dessert!
Makes approximately 6 ½-cup servings
- 6 medium plums, pitted and chopped (peeling is not necessary)
- 1 cinnamon stick or ½ tsp. of cinnamon
- 1-2 cups of water or just barely enough to cover (plums will soften and cook down)
- Artificial sugar to taste
- Put plums in a medium saucepan.
- Add water and cinnamon stick.
- Bring to boil and then simmer for 10-15 minutes or until plums are tender.
- Take out cinnamon stick, if using one.
- Add artificial sugar. (I found 3 tbsp. worked, but how much you need depends on how tart the plums were to begin with.)
For Weight Watchers: Each ½-cup serving of fruit only (take out with slotted spoon to measure and then add juice afterwards) is .5 points on the Points plan and 1 point on the PointsPlus plan.