Dinstane Šljive (Serbian Stewed Plums)
A simple yet delicious Serbian dessert or side dish made from plums slowly stewed with sugar, water, and warming spices like cinnamon. It's a comforting dish that highlights the natural sweetness of plums.
🧂 Ingredients
- 500 g Plums(ripe, pitted and halved)
- 50 g Sugar(or to taste (e.g., brown sugar, white sugar))
- 100 ml Water
- 1 tbsp Lemon juice
- 1 piece Cinnamon stick(optional)
- 0.5 tsp Vanilla extract(optional)
👨🍳 Instructions
- 1
Wash the plums thoroughly. Cut them in half, twist to separate, remove the pits, and then slice into smaller pieces if desired (halved is fine).
💡 Tip: Ensure all pits are removed. - 2
In a medium saucepan, combine the sugar, water, and lemon juice. Place over medium heat and stir until the sugar is completely dissolved, creating a simple syrup.
⏱️ 5 minutes💡 Tip: Do not boil vigorously; just dissolve the sugar. - 3
Add the prepared plums and the cinnamon stick (if using) to the saucepan.
💡 Tip: Arrange the plums in a single layer if possible. - 4
Bring the mixture to a gentle simmer. Cook for 10-15 minutes, or until the plums are tender and have released their juices, but are not completely mushy. Stir gently occasionally.
⏱️ 15 minutes💡 Tip: Cooking time will vary depending on the ripeness of the plums. - 5
Stir in the vanilla extract (if using) during the last minute of cooking.
⏱️ 1 minute - 6
Remove the cinnamon stick before serving. Taste and add more sugar if needed, though ripe plums are often sweet enough.
💡 Tip: Adjust sweetness to your preference. - 7
Serve the stewed plums warm or chilled.
💡 Tip: They are delicious on their own, or served with yogurt, ice cream, or pancakes.
💡 Pro Tips
- ✓For a richer flavor, you can replace half the water with red wine or port.
- ✓Other spices like star anise or a pinch of ground cloves can be added for variation.
- ✓Stewed plums can be stored in an airtight container in the refrigerator for up to a week.
🔄 Variations
- Add a few slices of apple or pear along with the plums for a mixed fruit compote.
- For a more intense flavor, use a vanilla bean instead of extract.