A Plum Dumb Day

Plums

My neighbour handed me in a big bag of plums yesterday–her bushes have gone into overdrive this year.  So, Plum Crumble, obv.   But, then I discover there is no flour in the cupboard, and though I do have some oats I could use instead, there is not enough sugar for the whole thing and my car battery is dead because I left a door open overnight by mistake and the courtesy light drained the battery and I need my hub home so I can get to Halfords and buy a charger because no mechanic down our way can be arsed to come out and sort this today, and I can’t get to the shops meantime even if I walked because it’s raining cats and dogs and and my foot still hurts like billyo anyway from where I dropped a mallet on it a couple of weeks ago…OK, you get the picture.

SO: it’s stewed plums with some cream. 

750g Plums

Knob of Butter

Caster Sugar, about 4 large heaped dessertspoons

Squeeze of Lemon Juice

1 x Star Anise

Grating of Nutmeg

Wash and cut the plums in halves or into quarters with the larger ones.  Remove the stone.  Use a deep, wide frying-style pan rather than a sauce pan, so you can move the plums around a little without mashing them to a pulp, unless you want pulp of course.  Stew with some sugar, a squeeze of lemon, a star anise, a grate of nutmeg and a knob of butter over a low heat for about 10-15 minutes.  Serve warm or cooled with a dollop of double cream on top.  This amount of plums would serve 6 easily, I am planning to freeze the remainder.

Stewed Plums
Stewed Plums

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