Best Plum Compote Recipes

APPLE, PEAR AND PLUM COMPOTE

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.

SANTA ROSA PLUM COMPOTE

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.

VANILLA ICE CREAM WITH PLUM COMPOTE

Steps:

• Bring sugar and 1/2 cup water to a boil in a medium saucepan. Meanwhile, pit each plum, and cut it into 8 to 12 chunks.
• When sugar mixture boils, add plums, and return to a boil. Cook 2 minutes. Cover; reduce heat, and simmer until plums begin to break down, about 7 minutes. Remove lid; simmer until mixture is saucy, about 10 minutes more.
• Transfer plums to a large bowl using a slotted spoon (so excess syrup can drip back into pan). Cook syrup over high heat until it is very bubbly and has the consistency of warm jelly, about 10 minutes. Pour syrup over plums, and let cool slightly.
• Divide compote among six dessert bowls. Top each serving with a large scoop of ice cream. Drizzle with honey, and sprinkle with thyme leaves or sprigs.

MELON, NECTARINE, GRAPE, AND PLUM COMPOTE

Steps:

• In a large bowl combine the watermelon, the cantaloupe, the honeydew, the plums, the nectarines, and the grapes. In a small bowl stir together the sugar, the salt, and the lime juice until the sugar and salt are dissolved, drizzle the syrup over the fruit, and toss the mixture gently until it is combined well. Chill the compote, covered, stirring gently once or twice, overnight.

KAISERSCHMARREN (EMPEROR'S PANCAKE) WITH PLUM COMPOTE

Steps:

• For the Kaiserschmarren:.
• Sift flour, sugar and salt together.
• Using rotary beater, whip eggs until light and frothy; beat in milk and cream and melted butter.
• Turn flour mixture into beaten egg and still using rotary beater, whip until you have smooth batter.
• Grease a 6" or 8" skillet with a little butter and when moderately hot, pour in just enough batter to cover bottom of skillet with a paper thin layer.
• To do this, pour batter, then quickly tilt and rotate pan so batter runs over it evenly.
• Cook over moderate heat until pancake is golden brown on underside; turn and brown second side.
• Remove to a heated platter.
• Continue frying pancakes this way until batter has been used.
• With two forks, tear pancakes into small pieces, approximately 1" to 1 1/2" squares or rectangles will do.
• Melt 1/2 cup butter in a 10" skillet and add soaked, well drained raisins and cinnamon.
• Put cut pancakes into this sauce and sprinkle with 1 cup sugar.
• Toss lightly over low heat so that it becomes evenly distributed.
• Do this quickly, as sugar should not melt but retain some of its grainy texture.
• Serve immediately.
• Makes 16-20 pancakes.
• For the Plum Compote:.
• In a saucepan, bring the sugar, water, cinnamon, and star anise to a boil.
• Gently mix in the plums, reduce heat and allow to cook for 5 minutes, covered.
• Serve warm or at room temperature.

PLUM COMPOTE

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.

PLUM COMPOTE AND CHOCOLATE SAUCE WITH SUGAR CAGE

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.;

POPPY SEED POUND CAKE WITH PLUM PLUOT COMPOTE

Steps:

• Make pound cake:
• Preheat oven to 350°F with rack in middle. Butter and flour a 9- by 5-inch loaf pan.
• Whisk together flour, poppy seeds, baking powder, and salt.
• Scrape seeds from vanilla bean with tip of a paring knife into a bowl, then add butter and sugar and beat with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition. At low speed, add flour mixture in 3 batches, alternating with half-and-half, beginning and ending with flour, and mixing until just incorporated.
• Spoon batter into loaf pan, smoothing top.
• Bake until golden-brown and a wooden pick inserted into center comes out with crumbs adhering, 1 to 1 1/4 hours. Cool in pan 30 minutes. Run a knife around edge of cake to loosen, then invert cake onto a rack. Cool completely, right side up.
• Make Compote:
• Stir together fruit, 3/4 cup sugar, 1/2 teaspoon zest, and lemon juice in a heavy medium saucepan. Simmer, stirring occasionally, until fruit begins to fall apart and liquid is slightly syrupy, about 30 minutes. Remove from heat and stir in remaining 1/2 teaspoon zest, nutmeg, and more sugar if desired. Transfer to a bowl to cool. Serve warm or at room temperature.

PLUM, RASPBERRY AND RED WINE COMPOTE

Steps:

• Combine plums and raspberries in large bowl. Combine wine, 1 1/2 cups water and sugar in large saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Increase heat and boil until reduced to 2 2/3 cups, about 20 minutes. Pour hot wine mixture over plum mixture. Cool. Cover and chill overnight.
• Spoon fruit mixture into dessert glasses or bowls. Top with cream.

PRUNE-PLUM AND PEACH COMPOTE

Steps:

• Halve the prune plums and discard the pits. Place the plums in a large stainless-steel saucepan with the mint, jam and wine.
• Peel the peaches with a sharp paring knife or vegetable peeler and cut each of them into six wedges, discarding the pits.
• Bring the plum mixture to a boil, stirring occasionally, and boil gently, covered, for 2 minutes. Add the peach wedges and bring the mixture back to a boil. Immediately remove the saucepan from the heat and let the mixture cool in the pan. When at room temperature, transfer to a bowl, cover with plastic wrap and refrigerate for at least 4 to 5 hours but for up to 5 to 6 days.
• At serving time, remove and discard the mint.

BELGIAN WAFFLES WITH PLUM COMPOTE & AMARETTO CREAM

Steps:

• To make the waffle mix, whisk together the flour, sugar, baking powder and soda in a bowl with a pinch of salt. In a separate bowl, whisk together the buttermilk, butter and egg, then whisk into the flour mixture until just combined. Cover with cling film and store in the fridge until needed.
• To make the plum compote, halve and destone the plums. Cut into quarters, and put in a saucepan with the other compote ingredients. On a low heat, bring to a simmer and cook for 15-20 mins (depending on their ripeness). Remove the star anise and leave to cool. Whisk the amaretto and cream together until soft peaks form.
• Lightly oil, then heat the waffle maker. Heat the oven to low so you can keep each waffle warm while the next one cooks. Pour enough batter for one waffle (about a quarter of the mixture) into the waffle maker, close the lid and cook until golden brown on both sides and coming away from the maker easily, about 3-4 mins. Top each one with a spoonful of plum compote and a dollop of the cream. Finish with a sprinkle of almonds.

PLUM ALMOND TART WITH PLUM COMPOTE

Steps:

• To make the crust, place the almonds in a food processor and pulse until coarsely ground. Place in a bowl and toss with the flour. Use an electric mixer to beat the butter and sugar until light and fluffy, scraping down the sides of the bowl as necessary. Add the egg, lemon zest and salt. Add the flour mixture and begin mixing on low speed; then raise the speed just until the flour is incorporated.
• Turn the dough out on a lightly floured surface and gently knead into a ball. Flatten, wrap in plastic and refrigerate for 2 hours.
• Line 2 baking sheets with parchment paper. Divide the dough into 8 equal pieces. On a lightly floured surface, roll 1 piece into a 5 1/2-inch circle (the dough breaks easily but can be pressed back together). Use a 5-inch round (cup, plate or cardboard) as a guide to cut the dough into a 5-inch circle. With a wide spatula, transfer to 1 of the baking sheets. Repeat with the remaining dough, placing the circles 2 inches apart. Refrigerate 30 minutes.
• Preheat the oven to 350 degrees. Bake the crusts until lightly golden, about 10 to 12 minutes. Set aside to cool.
• To make the filling, place the whole almonds and 1 teaspoon of sugar in a food processor and pulse until ground. Place in a bowl and stir in the 1/2 cup of sugar, eggs and lemon zest. Set aside.
• Halve and pit the plums. Cut each half into 5 or 6 thin wedges. Spread the filling over the crusts, leaving a 1/2-inch border. Arrange the plums in a circular pattern over the filling. Sprinkle with 1/2 teaspoon of sugar and a few sliced almonds over each tart. Bake until the plums are lightly caramelized, about 20 minutes.
• Meanwhile, to make the compote, scrape the seeds from the vanilla bean. Place the pod and seeds in a small saucepan with the plums and sugar. Cook over low heat, stirring often, until the compote is thick, about 20 minutes. Keep warm.
• To serve, place a warm tart on each of 8 plates and surround with the warm compote.

APPLE, PEAR AND PLUM COMPOTE RECIPE - (4/5)

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.

THREE-POINT ELEPHANT HEART PLUM TARTS WITH ROSEMARY PLUM COMPOTE AND MAPLE MASCARPONE CREAM

Steps:

• Make the tart shells: In a medium bowl, combine the cream cheese, butter, and flour until it just comes together. (There should still be streaks of cream cheese.) Remove the dough from the bowl, pat into a disc, cover with plastic wrap, and refrigerate for at least 1 hour. Roll out the dough into 1/8-inch thickness and cut into 6 (3-inch circles). Refrigerate on a parchment-lined sheet pan for 15 minutes.
• Make the filling: Dice 2 of the plums and toss together with 2 tablespoons of the granulated sugar, the cinnamon, and creme fraiche.
• Assemble the tarts: Brush the dough lightly with the beaten egg and spoon a generous tablespoon of the filling in the center of each circle. Lift up the edges of the tart and pinch 3 points of the tart about halfway to the filling to form the sides of the crust. Refrigerate for 30 minutes. Brush the edges of the crust with egg and sprinkle lightly with the remaining 1 tablespoon granulated sugar. Pinch the dough again to make sure it is tightly sealed and freeze for 10 minutes. Remove the tarts from the freezer and immediately bake at 350 degrees for 20 to 25 minutes, or until golden brown. Let cool slightly and dust with confectioners' sugar.
• Make the compote: Dice the remaining 2 plums and toss with simple syrup, lemon juice, and rosemary. Warm over medium heat for 2 to 3 minutes, until the plums are tender.
• Make the Maple Mascarpone Cream: Whip the Mascarpone and heavy cream together until medium stiff peaks form. Add the maple syrup and whisk together until smooth.
• Plate the tarts: Place 1 spoonful of plum compote in the center of each plate. Place a tart in the center of each plate and spoon some of the Maple Mascarpone Cream around the tart.

SOUR CREAM TART WITH SANTA ROSA PLUM COMPOTE

Steps:

• Butter bottom of 9-inch tart pan with removable bottom. Finely grind flour, nuts, sugar, and salt in processor. Add 6 tablespoons butter. Using on/off turns, blend until coarse meal forms. Add egg yolk; blend until moist clumps form. Press dough over bottom and up sides of pan. Pierce crust with fork. Freeze until firm, about 30 minutes.
• Preheat oven to 400°F. Bake crust until golden, 13 to 14 minutes. Cool completely.
• Place water in very small cup. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes.
• Whisk egg yolks, sugar, and cornstarch in medium bowl to blend. Place milk in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk to simmer. Gradually whisk hot milk mixture into yolk mixture. Return to same saucepan. Stir over medium-high heat until custard thickens and boils, about 2 minutes. Remove from heat. Scrape in gelatin mixture and stir to dissolve. Let stand 5 minutes.
• Transfer custard to metal bowl. Discard vanilla bean. Set bowl over another bowl filled with ice and water; stir until cool but not set, about 15 minutes. Fold in sour cream. Spread filling evenly in crust. Chill tart until filling sets, at least 2 hours and up to 6 hours.
• Cut tart into wedges. Spoon plum compote over and serve.

APPLE, PEAR AND PLUM COMPOTE

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.

WILD GOOSEBERRY AND PLUM COMPOTE (RAW)

Steps:

• You will need a food mill to remove the skins and seeds/pits from the fruit.
• I have two circular metal sieve like inserts for my food mill. I used the one with the small holes for the gooseberries and the one with the big holes for the plums.
• Process the berries and plums into a dish or pot whatever you like, then add the Xylitol or sugar if you prefer. But taste it after adding 1 tablespoons It won't be super sweet or anything. If you don't like it tart add more sweetener to suit your tastes.
• Put in a tight sealing jar and store in the fridge.
• Bon Appetit!