Made with only four ingredients, this plum puree recipe has so many uses! It’s perfect for adding to drinks, baked goods, overnight oats, and more. You won’t believe how easy it is to make!
I feel like plums are so underrated. I love their sweetness and how sometimes they hit you with that tartness that makes you want more! One of my favorite things to do when plums are in season is to make plum puree. After you give it a go, you’ll see why.
Why You’ll Love This Recipe
- It’s very simple to make! After roasting the plums in the oven, they blend up so beautifully.
- It’s such a versatile recipe! Add it over some overnight oats before serving, add a dollop to your oatmeal, spread it on some toast, add it over cheesecake, and more! It’s also a great addition to smoothies and mocktails!
- You can make a bunch while plums are in season and freeze it for later!
Ingredients You’ll Need
- plums — I love the sweet and tart flavors of plums and they’re pretty nutritious! You can use red or black plums. Red plums are more sweet-sour whereas black plums are sweeter. I don’t mind using more sour plums as I can add more brown sugar and maple syrup to sweeten the puree.
- brown sugar — you can use regular or dark brown sugar.
- maple syrup — make sure you’re using real maple syrup, not pancake syrup. Real maple syrup comes straight from trees, whereas pancake syrup is usually made with corn syrup.
- cinnamon — a hint of cinnamon adds a lovely warm flavor to the plum puree recipe.
How to Make Plum Puree
- Heat the oven to 400 F
- Lightly grease a baking dish or spray with non-stick spray. The baking dish should be large enough to hold the plums without overlapping. Use two baking dishes if you need to.
- Place plum halves cut side up in the baking dish.
- Sprinkle the tops of the plums with sugar and cinnamon, then drizzle with maple syrup.
- Bake plums for 15 to 20 minutes until tender and soft. Super ripe plums will take less time.
- Remove the baking dish from the oven and let the plums cool enough to be able to peel the skin off.
- Transfer the peeled plums and the juices to a high-powered blender and blend until smooth.
- Add additional maple or cinnamon to taste if desired. Use immediately or transfer to an airtight jar and store in the fridge until ready to use.
Recipe Tips and Notes
- I like to peel the plums but if you don’t feel like it, that’s ok! The skin will add a bit of extra texture to the puree.
- Make sure to give the plums a good rinse before you roast them!
- The maple syrup and brown sugar will essentially create juicy syrup coating the plums. Make sure you don’t forget to scoop that into the blender alongside the plums!
- You can use a mixture of red and black plums for more complex flavors.
- You can customize the texture of your homemade plum puree based on your preferences. If you prefer a chunkier puree, you can use a fork or potato masher to mash the roasted plums to your desired consistency. I personally prefer a smoother texture, so I blend it all up in a Vitamix.
Make Ahead Tips
- Meal prep: once cooled, store the homemade plum puree in an airtight container for up to a week in the fridge.
- Freezer: after cooling, you can transfer the puree into a freezer-safe container and freeze for up to 3 months. Make sure you leave some space in the container as the puree will expand a bit as it freezes. You can also freeze them in smaller, individual portions so you can pop out as much puree as you need.
Plum Puree
Made with only three ingredients, this plum puree recipe has so many uses! It’s perfect for adding to drinks, baked goods, overnight oats, and more. You won’t believe how easy it is to make!
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Servings: 2 cups
Ingredients
- 10 plums, halved and pitted
- ¼ cup brown sugar, or more
- 1 to 2 pinches cinnamon
- 3 tablespoons maple syrup, or more
Instructions
- Preheat oven to 400F.
- Lightly grease a baking dish or spray with non-stick spray. The baking dish should be large enough to hold the plums without overlapping. Use two baking dishes if you need to.
- Place plum halves cut side up in the baking dish.
- Sprinkle the tops of the plums with sugar and cinnamon, then drizzle with maple syrup.
- Bake plums for 15 to 20 minutes until tender and soft. Super ripe plums will take less time.
- Remove the baking dish from the oven and let the plums cool enough to be able to peel the skin off.
- Transfer the peeled plums and the liquid from the baking dish to a high-powered blender and blend until smooth.
- Add additional maple or cinnamon to taste if desired. Use immediately or transfer to an airtight jar and store in the fridge until ready to use.
Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥
Nutrition Per Serving
Calories: 338kcal | Carbohydrates: 85g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 10mg | Potassium: 623mg | Fiber: 5g | Sugar: 77g | Vitamin A: 1139IU | Vitamin C: 31mg | Calcium: 76mg | Iron: 1mg
More Recipes You May Like
- Unsweetened Applesauce
- How to Make Pumpkin Puree
- How to Make a Hearty Marinara Sauce
- How to Make a Raspberry Compote
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