A Post Summer Plum Spread

These guys are my favourite type of plum, I think they are Sugar Plums.

I absolutely love plums in all forms, fresh, baked and boiled! I bought a pint of these guys while driving through Keremeos in the Okanagan. They have the cutest road side stands with the most beautiful produce. I not only made this delicious plum jam from this post but I also made 2 plum cakes, (1 is still in the freezer), plus plums in muffins and pancakes. This must be THE easiest recipe around.

Plums have a beautiful combination of natural sweetness and a tart finish. I love that when cooked they don’t become too sweet like other stone fruits but instead maintain a flavour that can be a great addition to either sweet or savoury dishes. This plum spread is perfect alongside peanut butter on toast or an addition to a meat main as a glaze.

Ingredients: Plums + spices like cinnnamon/cardamom or cloves,

Method

Chop your plums in half (doesn’t matter which variety, they all stew well) and remove the pit. Throw them into a saucepan with a tbsp of water and simmer on low heat until soft, about 20 minutes- can be longer if you like. I like to add spices at this point, cinnamon, cardamom and clove are great additions as a warming spice. Once the plums have cooled a bit, use your blender- I love using my handheld blender for this (I use this one). Blend until smooth and store in a jar. This should keep in the fridge for a few weeks. I like to freeze a portion to pull out later in the season. The last few mornings I have enjoyed this on top of my waffles, a layer of peanut butter, plum spread, sliced banana and hemp hearts. YUM