If you use nice firm plums in this recipe, they will retain a bit of a “bite” and not become mushy, as stewed plums so often do. These plums are perfect for breakfast or for a light dessert.
- 2 c water
- 12 cloves
- 3 tamarind pods, peeled
- 1/4 c raw sugar
- 1/8 tsp sea salt
- 8 firm whole plums
- In a medium pot, place the water, cloves, tamarind pods, raw sugar, and salt. Stir well.
- Leaving the plums unpeeled and whole, remove the stems. Place them in the pot with the spiced water. Bring them to a boil over medium heat.Reduce heat to low, loosely cover, and simmer 15 minutes, stirring a few times.
- Remove plums to a serving bowl with a slotted spoon. Strain the cooking liquid and pour over the plums. If desired, the cloves can be added back as a garnish. Serve warm or cold. These plums will keep at least a week in the refrigerator.