Stewed Victoria plums with port and spices

After I had a glut of plums this September I decided I’d stew some up for the freezer to have over ice-cream in the winter. Usually I stew them for a long time then blend them to make a sauce but this year I decided to keep them reasonable whole for a chunkier bite.

My ingredients below are all guesses in terms of quantity but just trust your own instinct!

Stewed Victoria plums with port and spices


Jam sugar (because i thought it would make a more syrupy sauce)
Spices of your own choosing (I used a pre-made mulled wine spice)

What you do:

  • Halve and stone the plums and put them in a pan (I had about 500g)
  • Splash over some port (I put in one large shot)
  • Tip in the spices if you’re using them and the sugar (I used about 4 tablespoons of sugar)
  • Heat gently without stirring to keep the fruit whole (shaking the pan while it’s heating should be enough to stop it sticking) and once the sugar has melted, the fruit is a little softer and the sauce is a decent thickness take it off the heat and spoon into plastic containers for freezing.

These stewed plums are fantastic with ice-cream, custard or for breakfast with granola and yogurt.