Stewed Italian Plums

A bowl of yogurt topped with stewed plums

When life gives you a bunch of overripe plums, stew them. That’s the advice my mother would give you, and I wholeheartedly agree. This quick and easy technique is a simple solution to less-than-perfect fruit and tastes like home in a bowl. Other fruit that stews well: nectarines, peaches, rhubarb, and apricots. 


Spoon stewed fruit on top of plain yogurt (try it with your favorite granola), ice cream, hot cereal, french toast, or pancakes. The proportions below will get you started but can be adapted to work for what you have on hand. You really can’t go wrong as fruit tends to get more delicious when you cook it down.



8 Italian prune plums, pitted and chopped (no need to peel) 

3 T maple syrup

⅛ tsp cinnamon (or a cinnamon stick)

¼ tsp ground cardamom (optional)

¼ tsp vanilla

¾ cup water


Optional additions:


dried fruit (ex: raisins, apricots)

cherries, pitted and sliced



Sauce pan with partially cooked plums and wooden spoon


Place all the ingredients in a saucepan and cook on medium heat, stirring occasionally, until the fruit is soft and some liquid has reduced.

What is this vegetable and what do I do with it?!


Sometimes at the farmer’s market or in a CSA box you may come across a vegetable you’ve never seen before. Or perhaps you know the name of a vegetable but you’ve never cooked with it and aren’t sure what to do with it. That’s where our Veggie Gallery comes in handy! CLICK HERE to visit the gallery.

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