![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/misc.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
75
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
1-1/2 lb. of French plums, 3/4 pint of syrup No. 1512, 1 glass of port wine, the rind and juice of 1 lemon.
👨🍳 Method
Stew the plums gently in water for 1 hour; strain the water, and with it make the syrup. When it is clear, put in the plums with the port wine, lemon-juice, and rind, and simmer very gently for 1-1/2 hour. Arrange the plums on a glass dish, take out the lemon-rind, pour the syrup over the plums, and, when cold, they will be ready for table. A little allspice stewed with the fruit is by many persons considered an improvement.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this recipe for Stewed French Plums, expecting a heavy, old-fashioned dessert. But I found that the balance of flavors was surprisingly modern. The port wine and lemon zest created a tangy, boozy syrup that cut through the sweetness of the plums and syrup, making it refreshingly light. I was particularly delighted by the texture — the plums held their shape beautifully, unlike the mush I'd feared. This dessert is perfect for the weeknight cook looking to impress with minimal effort. The active time is short, and the results are elegant. I served it chilled, straight from the fridge, and it was a hit. The allspice addition is a nice touch, but I found the plums just as delightful without it. The real surprise was how the flavors melded together — it's a timeless dessert for today's palate.
