Plum Variations: Pudding ‘n’ Pie

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.

Continue reading

Plum and Red Cabbage Slaw

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.

Continue reading

Cinnamony Stewed Plums

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!

Printer-friendly text

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


    1. Put plums in a medium saucepan.
    2. Add water and cinnamon stick.
    3. Bring to boil and then simmer for 10-15 minutes or until plums are tender.
    4. Take out cinnamon stick, if using one.
    5. 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.