What to do with pounds & pounds of Italian prune plums! the bumper crop of Italian prune plums -- this is just one branch out of many on my neighbour's tree! I made Plum Butter ! Despite the name this contains no butter, and is in reality a very reduced and intensely flavoured 'syrup' that goes great on anything 'creamy' such as goat's cheese ( fromage chevre ) or yogurt; slices of fresh fruit (I like it with apples and bananas); pancakes; and even jalapeo poppers! The recipe is simplicity itself: 7 pounds of plums (there are approximately 14 prune plums per pound) 1 cup of sugar 1 cup of water 1 1/2 cups Merlot Cut the plums in half, remove the pits. cut the plums in half and remove the pits Leaving their skins on, cut them in half again and toss in a large saucepan with a cup of water, 1 1/2 cups red wine and a cup of sugar. cut them in half again and toss in the pot with the rest of the ingredients Cook, with the lid off, for about 15 minutes at a low boil until the plums are soft. cook at a low boil for about 15 minutes, or until the plums are soft Simmer over very low heat, with the lid still off, for 2 to 3 hours, stirring occasionally. simmer over very low heat, stirring every 15 minutes or so The plum butter is finished when the sauce has reduced to