Plum Compote
This plum compote is the kind of dish where smell-a- vision would come in handy as the fragrance is incredible! You just know something that smells this delicious must taste amazing too!
The compote has warm, fragrant spiciness from cinnamon and cardamom. A little maple syrup, or honey, enhances the natural sweetness of the plums, while fresh orange juice adds a nice citrusy note. Fresh ginger rounds out the flavour, adding a slight peppery bite to the compote.
What I really like about this compote is its versatility. It is equally delicious served with sweet and savory dishes.
Serve a generous dollop or two alongside a buttery croissant or flaky scone, or simply spooned over granola and yoghurt.
For something a little more special, try it as a filling for crepes with vanilla scented whipped cream alongside.
My favorite way to use this plum compote is spooned over a perfectly seared duck breast. The contrast of the sweetness of the plums with the richness of the duck is a match made in heaven.
Duck not your thing? Ry the compote with roast pork instead of your usual apple sauce, or swap out the cranberry sauce and serve the compote with your Thanksgiving or Christmas turkey.
Speaking of the holidays, this is a great condiment to have on hand to add to a cheese board, or to use as a topping for baked brie or camembert.
Enjoy!
Ingredients
- 10-12 Italian plums pits removed, and cut into quarters
- 2 Oranges
- 1-2 Tablespoon Honey or maple syrup
- 1 tbsp Freshly grated ginger
- ½ Teaspoon Cinnamon
- ½ Teaspoon Cardamom
- Pinch Kosher Salt
Instructions
- Place the juice of the oranges, grated ginger, honey or maple syrup, cinnamon, cardamom and salt in a skillet over medium heat. Gently simmer, stirring to dissolve the cinnamon and cardamom into the liquid, about 3-5 minutes.
- Add the plums and simmer for another 5-7 minutes, or until the plums are tender, but still maintain their shape and the liquid has reduced to a slightly syrupy consistency.Note: If the liquid is too watery, remove the plums with a slotted spoon and continue to simmer the liquid until it reduces to a slightly syrupy texture, then pour over plums.
- Allow the compote to cool to room temperature before transferring to an airtight container.