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.
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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.
Nutrition Information
- Calories 49
- Carbohydrate Content 12 g
- Cholesterol Content 0 mg
- Fat Content 0.5 g
- Fiber Content 0.5 g
- Protein Content 0.5 g
- Saturated Fat Content 0.5 g
- Sodium Content 0.5 mg
- Sugar Content 12 g