Susine in sciroppo

Preserved plums in sugar syrup

Preparation info

  • Makes about

    1.5 litres

    • Difficulty

      Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

  • About

When there are plums in abundance, preserves are made to keep for the months ahead when they are unavailable and to serve as a quick, delicious dessert on their own, or with vanilla ice cream. Of course, they can be eaten unpreserved as well — just simmer them for a couple more minutes in the syrup and omit the next step.

They can also be used to fill a baked tart case (pits removed), together with pastry cream. You can include flavourings, such as