Plum Compote (3-Ingredient Recipe)

This easy plum compote is made with just three ingredients and takes about 20 minutes from start to finish. Fresh plums are gently cooked with sugar and lemon juice until tender and surrounded by a light fruit syrup.

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Plum sauce for dessert

This is a super easy and quick recipe for a fresh fruit compote. It takes just 3 ingredients, and it’s a simple way to add fresh plum flavor to desserts, cakes, yogurt, rice pudding, panna cotta, or ice cream. Try it with this creamy rice pudding or perfect plum compote for cheesecakes.

What is the difference between jam and fruit compote?

The main difference is texture and sugar content. Fruit compote has a more rustic texture, with visible pieces of fruit, while jam is cooked until it reaches a thicker, more uniform consistency.

Jam usually contains more sugar, which helps it thicken and preserves it for longer. Compote typically contains less sugar and has a looser consistency, making it better suited as a spoonable topping than a spread.

What goes in: ingredient notes

Some NOTES about the main ingredients for this recipe:

• Plums: Use ripe but firm plums. They should be juicy and flavorful but still hold their shape while cooking.
• Sugar: The amount can be adjusted depending on how sweet your plums are and how you plan to serve the compote.
• Lemon: drops of fresh lemon juice.

How to make a plum compote

Wash, pit, and slice the plums. You can leave the skin on; it softens as the fruit cooks and adds flavor and color to the compote.

In a deep saucepan, place the plums and sprinkle with sugar and lemon juice.

Cook over medium-low heat, stirring occasionally, until the plums are tender and release their juices.

The compote should be juicy with some pieces of plums still visible. Keep in mind that it will thicken slightly as it cools. If you prefer a thicker compote, continue cooking for a few more minutes. If it becomes too thick, stir in a small amount of water.

Remove from heat and let cool. Serve it warm, at room temperature, or chilled depending on what you’re pairing it with.

Store cooled plum compote in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it in a freezer-safe airtight container for up to 3 months. Thaw it in the refrigerator and stir before serving.

You might know: FAQ

Should I peel the plums? No, it’s not necessary; the skin softens as the fruit cooks and adds flavor and texture.

Can I add some spices to the compote? Yes, you can add some spices and change the compote’s flavor, like fresh ginger, cinnamon, or cardamom.

What if my plum compote is too runny? Continue cooking it over low to medium-low heat until some of the liquid evaporates. Remember that the compote will also thicken as it cools.

What if my plum compote is too thick? If the compote is too thick, you can add a bit of water and continue simmering until you reach your desired consistency.

Can I freeze plum compote? Yes, plum compote freezes well. Let the compote cool completely, then transfer it to an airtight freezer-safe container and freeze for up to 3 months.

How to serve plum compote

There are plenty of ways to use this simple fruit topping. It works especially well with creamy desserts because the tartness of the plums balances the richness.

• Spoon it over vanilla panna cotta.
• Serve it with rice pudding.
• Add it to yogurt.
• Spoon it over cheesecake or ricotta cake.
• Serve it with a scoop of vanilla ice cream.
• Add it to pancakes or waffles.
• Use it as a topping for cakes and other desserts.

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