Food & Cooking Recipes Dessert & Treats Recipes Stewed Red Plums Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 Use this recipe to make our Topfenknoedel with Stewed Red Plums. Ingredients ¾ cup dried red plum halves (5 ounces) 2 strips lemon zest ⅓ cup granulated sugar ½ cinnamon stick 3 tablespoons kirsch 1 ½ teaspoons fresh lemon juice Directions Place dried plums in a bowl, and cover with cold water by 2 inches. Cover, and let soak until slightly tender but still springy (not mushy), 4 to 6 hours. Place plums and 3/4 cup soaking liquid in a small saucepan. Stir in lemon zest, sugar, cinnamon, and kirsch. Bring to a simmer, then reduce heat and simmer very gently until plums are tender and plump and liquid has thickened slightly, 12 to 15 minutes. Let cool slightly. Remove and discard lemon zest and cinnamon. Stir in lemon juice. Let cool completely before using. Plums can be refrigerated in syrup in an airtight container for up to 1 week; reheat in a saucepan over low heat before serving. Rate it Print