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Homemade plum compote flavoured with cinnamon and cloves, served in a glass bowl
Fresh plum compote, cooked in spiced syrup, perfect dessert or side dish.

Plum compote

Author: Flavelo
Recipes Cakes and Desserts

The flavours of autumn in a bowl. During cooking, the pigments (anthocyanins) in the plum skin dissolve, painting the juice a beautiful ruby red. Cinnamon and cloves are classic 'warming' spices which complement the plum's deep, earthy sweetness. A simple dessert that is perfect hot or cold.

🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 210 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Saucepan
  • Knife for stoning

Instructions

1 ✓

Wash the plums, cut in half along the 'seam', and remove the stone. If large, you can quarter them.

Tip: Check there are no inhabitants (worms), this usually happens around the stone.
2 ✓

Put the water on to boil with the sugar, cinnamon, cloves, and lemon peel. Boil for 5 minutes to get a flavoured syrup.

Tip: Enclosing spices in a tea infuser makes them easier to remove later.
3 ✓

Place the plums in the syrup. Cook on low heat for 8-12 minutes until the skin starts to curl and the flesh softens.

Tip: Don't stir wildly, as the soft fruit breaks. Better just to shake the pot.
4 ✓

Pull off the heat, and let cool in its juice. During cooling, the fruit absorbs the aromas.

Tip: Can be served hot, but even tastier cold, when the juice thickens a bit due to pectin.

Recipe FAQ

The plum fell apart.
You cooked it too long, or the fruit was too ripe. Firmer fleshed plums are best for compote.
Too sour.
Plum skin can be tart. Add more sugar, or a pinch of salt, which dulls the acidic sensation.

Ingredients

  • 1 kg Plums (freestone)
  • 500 ml Water
  • 150 g Granulated sugar
  • 1 pc Cinnamon stick
  • 5 pcs Cloves
  • 1 piece Lemon peel (unwaxed)