Spiced Plum Syrup

👩🏻‍🍳 Tamara Talks – About Plums

Plums are in season in the US from May to October, but in south Texas, they’re available in all their glory – NOW – in August. I’ve purchased beautiful cherry plums, black plums, pluots (plum-apricot hybrid), and most recently, prune plums. There are so many amazing varieties of plums. For more information see Plum Varieties Are Complex and Fascinating.

Why do I like prune plums?

• Number one reason? They’re freestone! I HATE prying the flesh away from stone fruit. These plums literally fall away from their pits.
• They’re not all that sweet, making them a great option for using in a savory dish.
• They’re easy to use in sweet recipes like this plum and red wine sorbet and this pisco cocktail.
• Their yellow flesh turns a beautiful reddish color as they cook.
• Their flavor intensifies with cooking.

While they’re decent for eating out of hand, they’re a fabulous plum for cooking! Couple their flavor with the fact that they’re “freestone,” and you’ve got a perfect cooking plum!

📋 Plum Syrup Ingredients

Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

• plums – As I mentioned above, prune plums are freestone, and super easy to break down, and hold up well to cooking. European varieties (like Stanley and Italian) tend to be freestone, and Japanese varieties tend to be clingstone. For more information, see Plums and Prunes.
• sugar – I like piloncillo or brown sugar, but regular sugar is fine.
• cinnamon sticks
• dried red chile – Red chile is COMPLETELY OPTIONAL, but if you like a little heat, I think you’ll like it in this plum syrup recipe!
• vanilla bean

🔪 Instructions

1. Prepare the ingredients – Add all the ingredients to a medium sauce pan including water. Push the spices down into the water.
2. Cook the plum syrup – Bring to a boil. Reduce heat and cover. Simmer 10 minutes, then push the plums and spices down into the liquid. Continue to simmer without the lid to reduce and thicken – another 20-30 minutes.
3. Strain the syrup – Pour the contents of the saucepan through a fine mesh sieve.
4. Finish the syrup – Press the solids to extract as much liquid as possible. Allow to cool completely before storing. Alternatively, you can use it warm over waffles, and it is amazing!

❓ FAQ

💭 Tips

Keep in mind that the dark skins provide a more intense color. If you desire that glorious, deep purple hue, choose plums with deep purple or black skins. As I mentioned earlier, prune plums are ideal!

🧂 Useful Stuff

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🍷 How To Use Your Plum Syrup

How can I use my gorgeous bottle of spiced plum syrup? We have used ours in a pisco sour variant with plum syrup in addition to lime juice. It’s delicious. Consider it an excellent cocktail ingredient.

I’m going to try it as a sweetener in a fruity salad dressing, and we’ve had the syrup poured over pancakes. Use it in place of sweeteners.

As summer winds down, what are your favorite ways to use plums, other than out of hand?