Plums. They’re in season now and we’re getting them weekly in our CSA from Farm City Co-Op. Now there’s only so many plums a gal can eat in a week so I was faced with the dilemma of what to do with them. The solution? With the cooler temperatures blowing in and the ever-pressing need for breakfast, I cooked those babies down in a bit of wine and spices, creating a sweetly spiced preserve reminiscent of – eek – Christmas.
Albeit I kind of obliterated them and they became a sopping mess but man alive they tasted good. Scooped up on homemade pancakes with a bit of fresh whipping cream and you don’t even have to worry whether or not your maple syrup is actually maple syrup. You can just omit the sugar and mow down on the sweet, natural goodness that these plums provide.
Wine Spiced Plum Preserves Recipe
- Sauce Pan
- 15 pieces Ripe medium sized plums halved and pits removed
- 2 cup Water
- 1 cup Dry red wine
- ¼ cup organic local honey
- 1 piece Cinnamon stick
- 8 pieces Cloves
- Nutmeg, freshly grated
- 1 piece Vanilla Pod halved and seeds scraped out (you'll be using the seeds, not the pod. Save the pod for another time)
- 1 piece Lemon for juice
- Pancakes and fresh whipped cream to serve
- Chuck everything in a heavy based sauce pan. Bring to a gentle boil over medium-high heat, stirring gently and often. Once it begins to boil, turn the heat down to medium-low and simmer about 12 minutes. Ladle the plums out of the liquid and place in a clean jar or container.
- The plums will keep up to a week in the fridge. If they last that long.