{"id":7348,"date":"2021-02-23T11:23:21","date_gmt":"2021-02-23T00:23:21","guid":{"rendered":"https:\/\/elizabethpeddey.com.au\/?p=7348"},"modified":"2021-02-23T11:46:02","modified_gmt":"2021-02-23T00:46:02","slug":"plum-compote","status":"publish","type":"post","link":"https:\/\/elizabethpeddey.com.au\/plum-compote\/","title":{"rendered":"Plum C\u00f4mpote"},"content":{"rendered":"

\"Elizabeth<\/span><\/a><\/p>\n

BEGINNER COURSE<\/p>\n

<\/a><\/p>\n

Sweet<\/span><\/p>\n

Plum C\u00f4mpote<\/span><\/h1>\n

23 February 2021 <\/span><\/p>\n

PREP. TIME:<\/strong> 5 MIN – <\/span>Cook Time:<\/strong><\/span> 15 – 20 mins –   <\/span>Serves: 6<\/strong><\/span>\u200b<\/strong><\/span><\/p>\n

We are so spoilt with fresh fruit in late Summer and throughout  Autumn.  <\/p>\n<\/p>\n

This delightfully simple fruit c\u00f4mpote looks fabulous and preserves the beauty and flavour of these wonderful fruits.<\/p>\n

\"Recipe<\/span><\/p>\n

Serve in cut glass or crystal bowls with thick Greek yoghurt, drizzled with honey and garnished with chopped pistachio nuts.<\/p>\n<\/p>\n

ingredients<\/span><\/p>\n

1 1\/2 cups water<\/p>\n

1 cup red wine or port<\/p>\n

3\/4 cup white sugar<\/p>\n<\/p>\n

1\/2 vanilla bean – split <\/p>\n

OR<\/p>\n

6 cardamon pods bruised<\/p>\n

OR<\/p>\n

1\/2 cinnamon stick<\/p>\n<\/p>\n

12 – 15 plums – blood plums look very dramatic but they are all good to use.<\/p>\n<\/p>\n

To serve<\/strong><\/p>\n

Greek Yoghurt<\/p>\n

Honey<\/p>\n

1 handful of raw Pistacchio nuts – shelled & unsalted.<\/p>\n

\u200b<\/p>\n

\u200b<\/p>\n

equipment<\/p>\n

Measuring cups<\/p>\n

Medium to large saucepan<\/p>\n

Long handled spoon to share<\/p>\n

Decorative serving bowl and spoon<\/p>\n

METHOD<\/p>\n<\/p>\n

Step 1 Prep<\/span><\/em><\/p>\n

\u200b<\/em><\/p>\n

Wash the plums gently in cold water – try and keep any stems or leaves attached.<\/p>\n<\/p>\n

Step 2 Cook<\/span><\/em><\/p>\n

\u200b<\/em><\/p>\n

Place all of the ingredients except the plums into a saucepan over moderate heat.<\/p>\n

Stir until the sugar is dissolved.<\/p>\n<\/p>\n

Cook for 5 minutes.<\/p>\n<\/p>\n

Slip in the plums and simmer for 5 – 10 minutes – until tender.<\/p>\n<\/p>\n

Remove the pot from the heat and cool the plums in their syrup.<\/p>\n<\/p>\n

Step 3 To Serve<\/span><\/em><\/p>\n<\/p>\n

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.<\/p>\n<\/p>\n

Serve at room temperature with thick Greek yoghurt, drizzled with honey and sprinkled with chopped pistachio nuts.<\/p>\n<\/p>\n

Step 4 <\/em>To Store<\/span><\/em><\/p>\n

\u200b<\/span><\/p>\n

Transfer the cool plums and their syrup to an airtight container or jar.<\/p>\n

Seal and refrigerate for up to 1 week.<\/p>\n<\/p>\n

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.<\/p>\n

source<\/p>\n

Adapted by Elizabeth Peddey from Stephanie Alexander, The Cook’s Companion<\/em><\/p>\n

More Recipes<\/p>\n