Plum Compote Recipes

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APPLE, PEAR AND PLUM COMPOTE

Provided by Trisha Yearwood

Categories     dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 6



Apple, Pear and Plum Compote image

Steps:

  • In a large pot, combine the apples, pears, plums, 1/2 cup water, the honey, vanilla and cinnamon. Bring to a boil, reduce the heat, cover and cook for 30 minutes.
  • Remove the lid and continue cooking until the syrup is reduced and the fruit is tender, another 30 minutes.
  • Cool completely, cover and store in the fridge until ready to serve. Serve alone or on cake.

2 cups peeled Granny Smith apples, cut into 1-inch cubes (about 2 medium apples)
2 cups peeled ripe firm pears, cut into 1-inch cubes (about 2 medium pears)
2 cups unpeeled diced plums (about 3 large plums)
1/4 cup honey
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

PLUM COMPOTE

Provided by Marian Burros

Categories     dessert, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 6



Plum Compote image

Steps:

  • Combine the sugar, wine, one cup of water, cloves, cinnamon and lemon zest in a saucepan large enough to hold the plums. Bring the ingredients to a boil, and cook, uncovered, for 5 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. Some plums will be ready before others; remove them as they are. Then when they are all cooked, return the plums to the syrup, remove from heat and let cool.
  • Chill plums in the syrup. Serve over vanilla ice cream or frozen yogurt with some of the syrup, or serve with their syrup topped with whipped cream or creme fraiche.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 0 grams, Carbohydrate 47 grams, Fat 1 gram, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 43 grams, TransFat 0 grams

3/4 cup sugar
1 cup dry white wine
4 whole cloves
1 3-inch stick cinnamon
Zest of 1/2 lemon
16 large, firm ripe red or black plums, stemmed

PLUM COMPOTE AND CHOCOLATE SAUCE WITH SUGAR CAGE

Provided by Food Network

Number Of Ingredients 12



Plum Compote and Chocolate Sauce with Sugar Cage image

Steps:

  • Bring all 4 ingredients to a boil, reserving 1/4 cup of lemon juice before adding pears that have been brushed with remaining lemon juice. Simmer 15 to 20 minutes until soft but not mushy;
  • Dice and pit plums, macerate all ingredients together for 20 minutes. Put all ingredients in pot and bring to a boil and stew until plums are soft. Cool on sheet pan until serving;
  • In small saucepan over medium heat bring sugar and water to a boil. Let reduce until mixture becomes the consistency of honey and a golden brown. At this point spray outer side of small bowl with cooking spray. Drizzle sugar mixture over bowl with fork until it begins to look like a bird nest. Let cool for 15 to 20 minutes and remove from bowl. And place over pear drenched in compote.;

3 cups apple juice
2 cinnamon sticks
1 cup white wine
Juice of 2 lemons, and zests
3 pears, peeled
4 ripe plums
2 tablespoons blackberry brandy
2 teaspoons sugar
2 tablespoons red wine
1 cup water
1/2 cup sugar
Cooking oil spray

SANTA ROSA PLUM COMPOTE

Provided by Jean Thiel Kelley

Categories     Dessert     Side     Low Fat     Vegetarian     Quick & Easy     Low Cal     Back to School     Summer     Healthy     Low Cholesterol     Vegan     Simmer     Bon Appétit     Fat Free     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 4



Santa Rosa Plum Compote image

Steps:

  • Combine plums, 1 cup sugar, and cinnamon sticks in large saucepan. Scrape in seeds from vanilla bean; add bean. Stir over low heat until plums are very tender and compote thickens, stirring often and adding 1/3 cup sugar if desired, about 45 minutes. Remove from heat. Cool completely. Transfer compote to bowl, discarding pits, vanilla bean, and cinnamon sticks. DO AHEAD: Can be made 2 days ahead. Cover; chill.

2 pounds red plums (preferably Santa Rosa), quartered
1 1/3 cups (about) sugar, divided
2 cinnamon sticks
1 vanilla bean, split lengthwise

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