Plum Compote
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup sugar
- 1cup dry white wine
- 4whole cloves
- 13-inch stick cinnamon
- Zest of ½ lemon
- 16large, firm ripe red or black plums, stemmed
Nutritional analysis per serving (6 servings)
213 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 47 grams carbohydrates; 3 grams dietary fiber; 43 grams sugars; 1 gram protein; 3 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the sugar, wine, one cup of water, cloves, cinnamon and lemon zest in a saucepan large enough to hold the plums. Bring the ingredients to a boil, and cook, uncovered, for 5 minutes.
- Step 2
Add plums, and bring mixture back to a boil; lower heat, and simmer plums for 10 to 20 minutes, depending on their ripeness, until they are tender but still hold their shape. Some plums will be ready before others; remove them as they are. Then when they are all cooked, return the plums to the syrup, remove from heat and let cool.
- Step 3
Chill plums in the syrup. Serve over vanilla ice cream or frozen yogurt with some of the syrup, or serve with their syrup topped with whipped cream or creme fraiche.
Private Notes
Comments
Made this with yellow plums from the neighbors yard. Remove the pits and just threw the plums in chunks. Topped, warm on vanilla ice cream. Turned out great!
Really good. I pitted and quartered the plums, and therefore cooked for a shorter time. I reduced the cinnamon and cloves--next time I might eliminate completely to let the plums shine through even more. Lemon zest is great.
Has anyone tried with red wine? Followed same recipe, and spooned over the original plum torte, and had a delicious masterpiece!
Really good. I pitted and quartered the plums, and therefore cooked for a shorter time. I reduced the cinnamon and cloves--next time I might eliminate completely to let the plums shine through even more. Lemon zest is great.
Made a second batch this week. For those who like less sweet: I reduced sugar to 1/2 cup, increased lemon zest to one full lemon, 2 cloves and 1/4 cinnamon. Kept wine and water the same. (And pitted and quartered plums before cooking for 10 minutes only.) Perfect!
I made this with Italian plums which I pitted. A little too sweet but a nice change from Marian Burros’ beloved plum torte!
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