Plums are everywhere in September and October here, and they cook down into something that makes plain food feel deliberate.
Makes about 4 servings. No fat to speak of, about 100 kcal a serving.
Phase & care: P2, small amounts. Plums are a later-phase fruit for me, and cooking them helps. Cinnamon is fine in the gentle phase. Tolerance varies per person, so a couple of spoonfuls first.
Ingredients
- 600 g (1.3 lb) ripe plums, halved and stoned
- 2 tablespoons honey, or to taste
- Half a teaspoon ground cinnamon
- 1 strip of lemon zest
- 3 tablespoons water
Method
- Everything into a pan over a low heat.
- Cover and cook 10 minutes, until the plums collapse.
- Uncover and cook another 5 to 10 minutes, stirring now and then, until it thickens to your liking.
- Take the lemon zest out. Cool. It thickens further in the fridge.
Notes
If the skins bother you, and after an attack they can, push the cooked compote through a coarse sieve. You lose a little texture and gain an easier bowl.
Serve over low-fat yogurt, plain rice pudding, or oatmeal. It keeps five days in the fridge and freezes in an ice cube tray, which is a good way to have one portion at a time.
Stepan’s rule: dessert after pancreatitis is mostly fruit plus patience. Cook it long enough and you do not miss the cream.
The fat budget behind every number here, with 75 tested low-fat recipes sorted by phase, is in the book. Get PancreasZen: the patient’s manual.
Not medical advice. This recipe reflects one patient’s low-fat approach grounded in published guidance. Fat tolerance is individual. Check with your own healthcare team before changing your diet.