23 Feb Plum Cômpote
23 February 2021
PREP. TIME: 5 MIN - Cook Time: 15 - 20 mins - Serves: 6
We are so spoilt with fresh fruit in late Summer and throughout Autumn.
This delightfully simple fruit cômpote looks fabulous and preserves the beauty and flavour of these wonderful fruits.
Serve in cut glass or crystal bowls with thick Greek yoghurt, drizzled with honey and garnished with chopped pistachio nuts.
1 1/2 cups water
1 cup red wine or port
3/4 cup white sugar
1/2 vanilla bean - split
6 cardamon pods bruised
1/2 cinnamon stick
12 - 15 plums - blood plums look very dramatic but they are all good to use.
1 handful of raw Pistacchio nuts - shelled & unsalted.
Medium to large saucepan
Long handled spoon to share
Decorative serving bowl and spoon
Step 1 Prep
Wash the plums gently in cold water - try and keep any stems or leaves attached.
Step 2 Cook
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
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.
Adapted by Elizabeth Peddey from Stephanie Alexander, The Cook's Companion
August 26, 2017
May 19, 2021
June 6, 2021
November 13, 2021