Sweet

Plum Cômpote

23 February 2021

ingredients

1 1/2 cups water

1 cup red wine or port

3/4 cup white sugar

1/2 vanilla bean - split 

OR

6 cardamon pods bruised

OR

1/2 cinnamon stick

12 - 15 plums - blood plums look very dramatic but they are all good to use.

To serve

Greek Yoghurt

Honey

1 handful of raw Pistacchio nuts - shelled & unsalted.

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equipment

Measuring cups

Medium to large saucepan

Long handled spoon to share

Decorative serving bowl and spoon

METHOD

Step 1 Prep

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Wash the plums gently in cold water - try and keep any stems or leaves attached.

Step 2 Cook

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Place all of the ingredients except the plums into a saucepan over moderate heat.

Stir until the sugar is dissolved.

Cook for 5 minutes.

Slip in the plums and simmer for 5 - 10 minutes - until tender.

Remove the pot from the heat and cool the plums in their syrup.

Step 3 To Serve

Transfer the plums to a decorative glass serving bowl and pour over enough syrup to just cover them.  Add the spices that were used in the cooking.

Serve at room temperature with thick Greek yoghurt, drizzled with honey and sprinkled with chopped pistachio nuts.

Step 4  To Store

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Transfer the cool plums and their syrup to an airtight container or jar.

Seal and refrigerate for up to 1 week.

For longer storage - in the refrigerator - store in air tight, sterilised, glass jars.  They will probably last several weeks stored this way so long as they remain in the fridge.  Great gifts for friends and family.

source

Adapted by Elizabeth Peddey from Stephanie Alexander, The Cook's Companion