There's no sugar added, so it's all natural. Pit them and cut them around the seed. Add the sugar and cook over a medium heat for about 6 minutes (add 2 more minutes is using frozen fruit) stirring often. Pop into a warm saucepan with a good squeeze of citrus (lemon, lime or orange). Scrape the seeds out of the vanilla pod and put both the seeds and the pod into the pan with the plums. Cook over medium-low heat, covered, for about 5-8 min, until the plums are soft. Place the saucepan with the plum mixture over medium heat and bring to a boil, stirring frequently. Without the addition of pectin, compote is looser in consistency and has a shorter shelf life of two weeks. 1kg Plums 100g Honey Instructions Preheat the oven to 180C / 350F gas mark 6. Add them to a saucepan with the sugar and water. It is important to note that it thickens more as it cools. Just keep an eye on it at the beginning & stir every now & again so that nothing sticks). I particularly love stewed prunes and so Ive been experimenting with making different compotes::composte that I can then store in the freezer and eat during the Autumn::autunno. STEP 2 Tip the sugar into a pan with 225ml water, the cinnamon and vanilla. What can you do with a bunch of plums? Freeze for up to 2 months. The result is a delicious, homemade compote. It give it a more intense taste and balances out the sweetness from the stevia. 1/2 teaspoon ground cinnamon 1 large rosemary sprig Combine plums, sugar, lemon juice and cinnamon in a large saucepan over medium heat. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. I love plums, and this compote looks amazing! Mash it with a wooden spoon as it cooks. Let it shimmer for 10-15 minutes until the plums are soft and the water has reduced a little. Enjoy it alongside breakfast, brunch, or dessert. Your plum compote will stay delicious for at least three months. But the cinnamon and ginger is optional and really delicious even without. Required fields are marked *. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. Add the plum and sugar mixture to the pot. Compote is fruit cooked or preserved in sugar syrup. This is a healthy, easy and delicous plum compote that can be used for topping breakfast bowls, in dessert or just eating it as it is. Remove the plums, and simmer the sauce, stirring gently until it thickens, then pour over the plums and leave to cool slightly before serving. Spread the mixture out onto a baking tray. Pour the plum, sugar and juices. One has to find the sweetest, softest, ripest plums, core them, slice them in large chunks, put them in a heavy-bottomed pot and simply simmer them on a medium flame into the thickest jam. Let it sit for about one hour. Im really glad you liked it. About Me. Stir occasionally and cook until plums have softened - about 25 minutes. 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. Remove the vanilla pod. They are only in season until early October:ottobre so Ive recently been stocking up. This compote recipe is incredibly simple. The combination of plum, cinnamon and ginger is fantastic. Place the plums in the compote base over medium heat and simmer until the fruit is tender bur not falling apart, 4 to 6 minutes. Combine plums, 1 cup sugar, and cinnamon sticks in large saucepan. It's super easy and tasted divine. Let reduce until mixture becomes the consistency of honey and a golden brown. Add the cinnamon stick. I'm Katelyn. Try adding in two star anise for another great flavor. 2 | Transfer plums to medium saucepan, and add brandy . Instructions. Did you make this? Remove the pan from the heat. Check out our best plum recipes, which run the gamut of sweet and savory. Yields scant 1/2 cup per serving. Add sauce to plums. The water must cover the jars about 3/4. CALORIES: 310 | FAT: 12.1 g | PROTEIN: 2.4 g | CARBS: 47.7 g | FIBER: 3.7 g Full ingredient & nutrition information of the Fruit Compote: Apple, Pear and Blackberries Calories Can't wait to give it a try! Thank you so much for sharing this on your site. Advertisement. Let it bubble up. Let it sit for about one hour. Spoon the tomato compote into each half and serve. If you want to keep it longer, you have to boil it down. Reduce the heat and cook, stirring occasionally, for 7-10 minutes or until the fruit begins to break down. Serve cool or at room temperature. Add the sugar and let the mixture bubble for 30 seconds. 3. Place the saucepan with the plum mixture over medium heat and bring to a boil, stirring frequently. Enjoy it with breakfast or dessert. Plums are great for balancing blood sugar levels, supporting the liver detoxification process and regulating bowel movements. It is a compote made from ripe plums of any variety cooked in sugar syrup. Transfer plums to a large bowl using a slotted spoon (so excess syrup can drip back into pan . I like to batch freeze them so I have them in the winter to make this awesome plum compote and other recipes.To freeze plums, simply halve them and remove the stone. It makes breakfast a bit more intersting doesnt it?! Have a big bowl ready. Instead of sugar, try using brown sugar, coconut sugar, maple syrup or honey. A light dusting of confectioners' sugar finishes the show-stopping dessert. Get recipes, tips and offers in your inbox. Just keep an eye on it at the beginning & stir every now & again so that nothing sticks) Simmer on a really low heat for 20 mins. If you make the recipe, dont forget to rate the recipe, and let me know what you think in the comments below! By Melissa Gray Plum Buckle 4 Don't be too heavy-handed with spices or herbs. ITALIAN PLUM COMPOTE Yields about 1 cup 7-8 Italian plums, seeds removed and quartered 1 Orange 3 Tablespoon good quality Maple Syrup 1/2 Teaspoon Cinnamon 1/4 Teaspoon Cardamom Pinch Kosher Salt Equipment: 8" Inch skillet, slotted spoon METHOD Squeeze the juice of one orange into the skillet, along with the maple syrup, spices and salt. Second, serve compote with dessert: use as a filling or topping for cake, cheesecake, or ice cream. Learn how your comment data is processed. Split them in half, then pull them apart and remove the pits. At the beginning, there's not much stirring involved: the plums will start to soften and release their juices and it will all smell and feel fantastic. The container is prepared in advance: washed with . Magazine subscription - your first 5 issues for only 5! It's a versatile sauce that's perfect for using up seasonal plums! Boil gently for 3 or more hours, stirring often. In a pinch you can use frozen plums to make compote. Instructions Put plums in a bowl, add the sugar, and juice of 1/2 a lemon. We go for the easy option of using them whole. Halve and pit the plums. Reduce heat to low and cover. This is SUCH an easy recipe! Reduce heat to medium, and simmer, stirring occasionally, until plums are tender but still hold their shape, 10 to 12 minutes. Compote is really versatile. Add to a medium sized pot. Put the sugar in a pan with 500ml (17fl oz) water. To make the filling, place the whole almonds and 1 teaspoon of sugar in a food processor and pulse until ground. Stir in the port. Substitute for teaspoon ground cinnamon if you don't have a stick. Spread the filling over the crusts, leaving a -inch border. For most uses, you won't need to defrost them first.Whiz the frozen fruit into smoothies or put through a juicer. Add peaches, cover and boil slowly until tender. Should I serve compote hot or cold? Im looking forward to those cooler days when I can eat porridge for breakfast::colazione topped with this compote and can sleep under a duvet::piumino at night! Allow the compote to cool completely before transferring it to an airtight container or jar. The wonderful world of fresh plum recipes is not . Can you freeze plum compote? When peaches begin breaking down into smaller pieces, add the balsamic vinegar and cook for another 5-10 minutes. Now I need to head to the store and buy some fresh plums! Place the jars in the pot. Drizzle over the honey - you can add 1 or 2 tsp of honey or if you prefer skip it all together. Mix well. I love sharing vegetarian and vegan recipes with you all.Kate x. Transfer completely cooled compote to a freezer-safe airtight container. Instructions. Prep Time 5 minutes Cook Time 15 minutes Servings 1 Jar Ingredients 5-10 Plums (depending on the size) cut in hald and pitted Water 2-3 tbsp Stevia granular sugar (or more if you prefer it sweeter, you can also use regular sugar) 1-2 tsp Cinnamon (optional) 1 cm Freshly ground ginger (optional) Instructions Bring water to a boil in a pot. When all the plums have been chopped gently toss them with any remaining lemon juice and the sugar. The syrup will thicken slightly as it cools. You all allow me to do what I love and write this food blog. Freezer: Store the completely cooled compote in a freezer-safe bag or container for up to two months. Remove lemon rind. If using large fruit, such as peaches, remove the pits and chop into chunks before cooking. It should not be considered a substitute for a professional nutritionists advice. EATING WELL; The Nearer the Tree, the Sweeter the Fruit, large, firm ripe red or black plums, stemmed. 61 Recipes. Tag your photo #sugarylogic or @sugarylogic ANY QUESTIONS? Add the . Add the plum, star anise and cinnamon, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Featured in: EATING WELL; The Nearer the Tree, the Sweeter the Fruit, 211 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. Melt the butter over a low heat. The skin breaks down as the fruit cooks, you will never know it is there. Or, go savoury.See the full recipe and add all the ingredients to your basket at Abel & Cole Recipes - http://www.a. 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