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over-zealously stewe plums... any ideas to make them more palatable?

I added too much sugar when i stewed some frozen italian prune plums and now it's more like gloopy jam. Not jam-like enough to make a good spread, just creates a sodden mess. Any ideas on how you would eat them, if at all (my kids won't touch them with a ten foot pole)?

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  1. Stew up some other fruit like a few apples and add alot of lemon juice and cook it all together.Cinnamon sticks too.

    2 Replies
    1. re: missclaudy

      Thank for the idea, but after a prolonged stay in the hospital, applesauce make my hair curl.

    2. Sounds like they'd be good swirled into some plain (greek-style, preferably) yogurt.

      4 Replies
      1. re: Jme

        Im doing this with some nice prune jam from france - delicious. Id cook your mash down a bit if it is too liquid and add some lemon juice til the flavor comes into balance. You can also used prune jam as a filling for pastry

        1. re: jen kalb

          I was worried it was too wet to fill pastry with but I guess I could strain it off? (wit a super wide mesh as I said it is more gloopy than anything else)

          1. re: aforkcalledspoon

            I think you could cook it down - or maybe strain through a cheescloth -the usually filling is lekvar, prune butter.It has a little orange or lemon flavor in it.

            1. re: jen kalb

              thanks, do people buy this stuff premade? or they make from scratch?

      2. Sounds like a wonderful basis for a soup, especially something with sausage or beans -- maybe a chili.

        You'd probably be able to pair it with some flavorful cheese and chopped garlic on pizza to great effect. In fact, it sounds like it'd be worth it to make a batch just for that.

        1 Reply
        1. re: dmd_kc

          great idea! never would have thought of it, but it definitely needs something salty to cut into the cloying sweetness. thanks!

        2. Add some lemon juice and/or use them in a bread, cake or muffins.

          1 Reply
          1. re: todao

            Just as they are? Like replacing bananas in a banana bread recipe?

          2. what about cooking up some apples and onions with some vinegar and grated ginger and mixing it together for a plum relish?

            I've got a plum chutney or plum relish recipe in my Mastercook files at home (can't recall the exact name of it to see if it comes up in Google) that I could post when I get home. I usually use about 6-10 black plums in this recipe and freeze the relish in small half-cup containers for use in the winter.

            ETA: I remember the name of the recipe I make - Plum Ketchup. I can't recall off the top of my head where I got it from (Good Housekeeping or Country Living, maybe?), but it is excellent. I'll post tonight if you want - or you can Google several different recipes out there.

            3 Replies
            1. re: LindaWhit

              thank you ver much linda. I love that idea as I eat almost everything in a sweet/salty/sour/spicy combo. I will just google to save you the bother but thanks for offering.

              1. re: aforkcalledspoon

                No need to Google - I'm home and checked MasterCook and found out where I got the recipe - Eating Well Magazine (or a cookbook of my sister's). I found it online:

                http://www.eatingwell.com/recipes/plu...

                No additional "chunkier" items as I had noted above in my first response, but if yours is like a gloopy jam as you said in your original post, perhaps cooking it down a bit more with the additional ingredients (vinegar, garlic, ginger, allspice, red pepper and cinnamon stick) will give it a good "tang".

                It is seriously good on sandwiches, as a topping for chicken or pork, etc.

                1. re: LindaWhit

                  thanks for taking the time to find it. I will do this definitely!