Servings: 6
Recipe from Kate Hackworthy
Husband-Tested in Alice’s Kitchen
Recipe from Kate Hackworthy
Husband-Tested in Alice’s Kitchen
This delicious Plum Compote is perfect warm or cold on ice cream, yogurt, oatmeal, pancakes, waffles and more.
Ingredients
7 plums
2 Tablespoons maple syrup
1 Tablespoons lemon or orange juice
2 Tablespoons water
1 cinnamon stick
1 teaspoon vanilla
Ingredients
7 plums
2 Tablespoons maple syrup
1 Tablespoons lemon or orange juice
2 Tablespoons water
1 cinnamon stick
1 teaspoon vanilla
Instructions
Wash and halve the plums. Remove and discard the stones, leave the skin on them and cut into quarters.
Add the maple syrup, water, lemon juice, cinnamon stick and vanilla to a pot. Heat for a few minutes until the sugar dissolves.
Add the plums and bring to the boil.
Reduce the heat and cook, stirring occasionally, for 10-15 minutes or until the fruit begins to break down. The syrup will thicken slightly as it cools.
Enjoy warm or allow to cool and store in a jar in the fridge for up to 10 days.
Wash and halve the plums. Remove and discard the stones, leave the skin on them and cut into quarters.
Add the maple syrup, water, lemon juice, cinnamon stick and vanilla to a pot. Heat for a few minutes until the sugar dissolves.
Add the plums and bring to the boil.
Reduce the heat and cook, stirring occasionally, for 10-15 minutes or until the fruit begins to break down. The syrup will thicken slightly as it cools.
Enjoy warm or allow to cool and store in a jar in the fridge for up to 10 days.
Nutrition
Calories: 53kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 121mg | Fiber: 1g | Sugar: 12g | Vitamin A: 266IU | Vitamin C: 8mg | Calcium: 10mg | Iron: 1mg
Calories: 53kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 121mg | Fiber: 1g | Sugar: 12g | Vitamin A: 266IU | Vitamin C: 8mg | Calcium: 10mg | Iron: 1mg
1 comment:
I made this today with peaches instead of plums. They were old with a bad texture but turned out fabulously with this recipe. Thank you, Alice!
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