Spiced Plum Compote

Kateryna Bondar
Spiced Plum CompoteSpiced Plum Compote
Cuisine
Course
Serves 4 people
Prep time
30m
Cook Time
30m

This plum compote sits closer to a dessert preserve than to the everyday summer drink: the plums stay whole in a thick, spiced syrup, and the liquid itself comes out so concentrated that you dilute it with water right before serving. Cinnamon and clove lend a warm, almost mulled-wine note, while a touch of vanilla rounds out the tartness of the red plums.

The technique of lifting the plums out of the syrup, boiling the syrup down on its own, and then pouring it back over the fruit is what lets you bring the syrup to the right thickness without overcooking the plums and losing their shape in the jar.

Keep in mind: Use firm red plums such as Italian prune plums or greengages; overripe fruit will fall apart during cooking. Don’t stir the syrup at the start while the sugar is dissolving, or it may crystallize. Go easy on the cloves — two buds are plenty, otherwise they’ll overpower the plum flavor. A real vanilla bean gives a more delicate aroma than powdered vanillin.

In winter, serve this compote chilled and diluted with water, while the cooked plums on their own make a ready dessert for ice cream or cheese. Store somewhere cool for up to a year.

Part of Ukrainian cuisine — 287 more recipes in the section.

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Ingredients

  • 1 Kilogram
    red plums
  • 2 Liters
    water
  • 400 Grams
    sugar
  • 1 Piece
    cinnamon stick
  • 2 Pieces
    whole cloves
  • 1 Teaspoon
    vanilla (vanillin)

Instructions

  1. Wash the plums, score them, and remove the pits.

  2. In a large pot, combine the water with the sugar, then add the cinnamon, cloves, and vanilla. Bring to a boil, skimming off the foam. Cook for 15 to 20 minutes, until the sugar has dissolved. It's best not to stir the syrup at the start.

  3. Drop the plums into the boiling syrup. Cook until they soften slightly but still hold their shape.

  4. Drain the syrup through a colander into a separate saucepan. Pack the plums into sterilized jars.

  5. Strain the hot syrup and pour it over the plums. Seal the jars. Set them in a pot of boiling water: half-liter jars for 15 minutes, liter jars for 30 minutes.

  6. Let the jars cool and move them to a cool place. The compote is concentrated, so dilute it with water to taste before drinking.

Nutrition: Calories: 200 kcal · protein 1 g · fat 0 g · carbs 50 g (per serving, estimated)

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