Plum Compote
Plum Compote is a basic topping for your desserts, cakes, and so on. Made with fresh plums, it’s sweet, sour, and delicious!
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About this recipe
This super easy recipe for a fresh plum compote is perfect to serve your cakes and desserts, like this GF white chocolate cheesecake or creamy rice pudding.
You can make the compote to your taste, with a more rustic appearance with the fruit cut into large pieces or sweetened as desired.
Ingredients
The main ingredients for the plum compote are:
- Plums: fresh ripe plums cut into large cubes with peel.
- Brown sugar: you can also use white granulated sugar.
- Lemon: drops of fresh lemon juice.
Instructions
Cut the plums with peel into large cubes.
Place the plums in a deep saucepan and sprinkle with sugar and lemon juice.
Cook over low heat until tender, but firm and syrup forms. The process takes about 5/10 minutes. Keep in mind that the compote continues to thicken when it cools. So turn off the heat just a little before you get a perfect consistency.
If the compote is too thick, you can add a bit of water and continue simmering until you reach your desired consistency. If you want a sweeter compote you can add more sugar as your taste.
Remove from heat and let cool.
Store the compote in an air-tight container or jar in the refrigerator for about a week. You can also freeze it.
Optional: for a thicker compote you can add one tablespoon of cornstarch dissolved in one tablespoon of water when the plums boil.
Storing
Store de plum compote in an air-tight container or jar in the refrigerator for 5 days. You can also freeze the compote in an air-tight container for up to 3 months.
Recipes to top with plum compote
- GF White chocolate cheesecake
- GF Ricotta cake
- Creamy and easy rice pudding
- Vanilla cream with plum compote trifle
- Vanilla panna cotta
- Lemon panna cotta
Plum Compote
Ingredients
- 6 plums
- 5 tbsp brown sugar, or 4 tbsp white sugar
- 1 tbsp lemon juice
Instructions
- Cut the plums with peel into large cubes.
- Place the plums in a deep saucepan and sprinkle with sugar and lemon juice.
- Cook over low heat until tender, but firm and syrup forms. The process takes about 5/10 minutes. Keep in mind that the sauce continues to thicken when it cools. So turn off the heat just a little before you get a perfect consistency.
- If the compote is too thick, you can add a bit of water and continue simmering until you reach your desired consistency. If you want a sweeter compote add sugar to your taste.
- Remove from heat and let cool.
- Store the compote in an air-tight container or jar in the refrigerator for about a week. You can also freeze it.
Notes
- For a thicker compote you can add one tablespoon of corn starch dissolved in one tablespoon of water when the plums boil.
