Elite life

Plum Compote Recipes


Plum Compote 1
1/3 cup sugar (more or less, depending on taste)
3 tablespoons water
One 1/4" slice of lemon zest (yellow part only)
1 1/2 cups pitted plums
Cooking Instructions:
Bring the sugar, water and lemon zest to a boil over high heat. Simmer for 5 minutes. This will extract flavor from the peel, dissolve the sugar and make a syrup. Add the fruit and continue to cook for about 5 minutes, until just tender. Remove the fruit from the juice and set aside. Discard the lemon zest. Reduce the juice over medium-high heat for about 5 minutes, until it becomes syrupy. Pour the syrup over the cooked fruit. Serve warm.
Plum Compote 2

2 pounds of plums
1 cup water
1/2 cup sugar
Juice of 1 lemon
Cooking Instructions:
Pit the plums and cut them into quarters (do not peel). Combine the water, sugar and lemon juice in a saucepan, and bring to a boil. Add plums and simmer uncovered about 10 minutes, stirring occasionally, until fruit is soft. Serve cold.
Rosewater Plum Compote

5 pounds plums
1/3 cup fresh lemon juice
1 pound sugar
3 tablespoons rose water
Cooking Instructions:
Have a big bowl ready. Pit and chop the plums into small 1/2-inch pieces. As you chop place the chopped plums in the bowl and toss with a drizzle of the lemon juice every once in a while. When all the plums have been chopped gently toss them with any remaining lemon juice and the sugar. Stir in the rose water. If you have some time to spare, let the mixture sit for twenty minutes or so. In your largest, widest, thickest-bottomed pot bring the plum mixture to a boil over medium heat. Stir regularly scraping the bottom of the pot to make sure the fruit doesn't burn. Adjust the heat if needed and cook at a lazy boil for about 20-25 minutes, skimming off any foam that develops on top. Be mindful of the texture of the fruit, you don't want to overcook (or over stir) the fruit to the point that it breaks down and goes to mush. Remove from heat and spoon the compote into individual jars. Refrigerate until ready to use. It will keep for about a week like this.
Plum Compote with Star Anise


1 1/2 cups dry white wine
1 1/2 cups water
1/2 cup sugar
8 whole star anise
2 pounds red and/or black plums (about 9), halved and pitted
1/2 teaspoon lemon juice
Cooking Instructions:
In a medium stainless-steel saucepan, combine the wine, water, sugar, and star anise and bring to a simmer over moderately high heat. Add the plums. Bring the poaching liquid back to a simmer and cook, partially covered, until the plums are just tender, 10 to 15 minutes. Pour the plums and their liquid into a glass or stainless-steel bowl and let cool. Stir in the lemon juice.
Cinnamon-Plum Compote with Raspberries

500 g zwetschge (damson plums)
200 g frozen raspberries
250 ml / 1 cup water
50 g sugar
1 stick of cinnamon
Cooking Instructions:
Wash and halve the zwetschge / plums and remove the pits. bring the water and sugar to a boil in a medium pan. add the plum slices and cinnamon stick, reduce heat and simmer for about 5-8 minutes. remove from the heat and add the raspberries. cover and let stand until it cooled to room-temperature.
Santa Rosa Plum Compote

2 pounds red plums (preferably Santa Rosa), quartered
1 1/3 cups (about) sugar, divided
2 cinnamon sticks
1 vanilla bean, split lengthwise
Cooking Instructions:
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.
Hot Fruit Compote

16 oz Canned purple plums, drained
16 oz Canned peach halves, drained
11 oz Canned mandarin oranges
1/2 c Mandarin orange liquid
2 tb Brown sugar, packed
1/2 ts Lemon rind, grated
1 tb Butter or margarine
Cooking Instructions:
Preheat oven to 425 F (hot). Place plums and peach halves in alternate layers in 1-quart baking dish. Drain mandarin oranges; save liquid. Arrange orange over fruits in baking dish. Mix orange liquid, brown sugar, lemon rind, and fat. Pour over fruits. Bake 30 minutes or until fruit is heated through.
Superb Plum Compote

1½ pounds Plums
2½ cup Water (you may use 1 cup
 White wine instead of 1 cup Water
¾ cup Raisins
¼ cup Sugar
2 tablespoon Potato flour
Cooking Instructions:
Wash plums, remove stems and leaves. Cut in half and pit. Place in sauce pan. Add water, and wine if desired, raisins and sugar to sauce pan. Bring to boil and let simmer until plums are tender. Remove from heat. Mix potato flour with a bit of cold water. Add to plums in a thin stream while carefully stirring constantly. Place souce pan back on stove and bring to a boil while stirring. Remove immediately. Pour into appropriate dessert bowl or individual ones. Sprinkle with a little sugar to prevent film from forming on surface.


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