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Stewed plumsA comforting winter dessert, best served with something creamy...LOOK out for the BUY WEST EAT BEST logo to ensure you are buying West Australian grown plums.Add a bit of spice with star anise or cinnamon sticks!PREPARATION | 10 MINUTESCOOKING | 45 MINUTESMAKES | 8 LARGES PLUMSIngredients• 1kg firm red plums, halved and pitted (about 8 large)• 500mL (2 cups) sugar• 250mL (1 cup) water• 30mL (2 tbsp) lemon juicePreparation1. In a saucepan over medium-high heat, bring the sugar, water and lemon juice to a boil. Simmer for 2 to 3 minutes or until the sugar has completely dissolved. Add the plums and cook for 1 minute. Simmer over low heat for about 30 minutes, depending on the size of the plums, or until tender. Let cool.2. Keep the plums in the refrigerator until ready to serve. The stewed plums will keep for about two weeks in the refrigerator.NOTE: Each type of plum, according to its variety, size and level of ripeness, can have a very different cooking time. Watch carefully while cooking.
