Place the plums into a pan and pour in the fruit juice. Twist the two halves apart, then carefully prise out the stone. Slice them in half, from the stem through the ridge that runs down one side of each plum. They may fall apart a little during the cooking but will still taste wonderful. However, if you have a really sweet tooth, you could choose softer, riper plums.
When paired with the sweetness of a (sugar free) pure fruit juice, the balance between the two is delightful.
They hold together better during cooking, and are still a little tart. I prefer to use plums that are still a little firm for poaching. If you are lucky enough to have a glut of homegrown, foraged or farmers market plums, stewing them is a simple way to turn them into a delicious dessert. This recipe for Poached or Stewed Plums showcases the natural sweetness of the fruit, allowing you to keep it perfectly sugar free.
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