Plum Compote
This recipe can be used with any summer stone fruit, though peaches and nectarines should be peeled before cooking. Use as a topping for pancakes, toast, and ice cream, or stir into hot cereal or yogurt.
This recipe can be used with any summer stone fruit, though peaches and nectarines should be peeled before cooking. Use as a topping for pancakes, toast, and ice cream, or stir into hot cereal or yogurt.
Ingredients
- 2 lb. plums, halved and pitted (about 15)
- 1/2 cup sugar
- 1 tsp. lemon juice
- 1/2 vanilla bean
- 1/4 cup plum brandy, optional
Preparation
1 | Combine plums, sugar,and lemon juice in medium non-reactive bowl. Split vanilla bean half down center, and scrape out seeds. Add seeds and bean pieces to plums.Let stand 2 hours at room temperature, or until sugar has dissolved and plums have released some of their liquid.
2 | Transfer plums to medium saucepan, and add brandy (if using). Bring to a boil over medium heat. Cook 20 minutes, or until plums are tender but not mushy. Remove from heat, and cool.