Plum Compote with a touch of cinnamon and brown sugar, a delicious Autumn recipe that is super easy to make and really quick too. It's the perfect dish to prepare when you have a handful of fresh and ripe plums that could be put to a great use. Whether you serve it warm or cold, on its own or other dishes, you know you are in for a treat!
If I have a rather large amount of fresh seasonal fruit, I always turn them into homemade preserves as they can least for years and are so versatile. But if I have a smaller amount, I either prepare a nice dessert, or turn them into a delicious compote.
What is a fruit compote
The term comes from the French "compôte" which means stewed fruit. It's a recipe that goes back hundreds of years, and it's made with whole or pieces of fruit in a sugar syrup.
Unlike jams or other preserves, compote isn't cook to last for long, but rather enjoyed on the day, or over a few days, as long as it's refrigerated and stored corectly.
- plums - I used fresh ripe plums, any variety can be used here
- cinnamon - I chose ground cinnamon, but if you have only a cinnamon stick, you can add it to the pan with the rest of the ingredients, and remove it before serving
- brown sugar - for a deeper flavour, although regular granulated sugar can be used too
- lemon juice - it prevents the fruit from browning too quickly
- water - to help release the fruit's natural juices
If you use frozen plums, you can still get great results, but just bear in mind that they will take a big longer to cook, and you might have to use more sugar if they are not as sweet.
Also, they will release a lot of liquid, which means you won't need to add any water at all to the compote as you cook it.
Step-by-step photos and instructions
- in a pan set over a medium heat, add the pitted plums cut in half, the sugar, cinnamon, lemon juice and water
- mix well to combine all the ingredients
- leave to simmer until the plums release they natural juices and are absorbed, and the fruit breaks down into a soft texture
This plum compote couldn't be easier to make, and you only need 5 ingredients. The amount of sugar you add depends not only on the amount of plums used, but also on how sweet or how tart they are.
If they are deliciously sweet, you shouldn't need more than 1 tablespoon of sugar, but for tart ones you can increase to 2-3 tablespoons. Just check for sweetness as it cooks, and adjust the sugar accordingly.
You only need to add a splash of water to the compote, as the plums also release quite a bit of juices, but that's only if they are proper ripe. Tart plums might need 1-2 tablespoons of water.
What to serve with plum compote
Like my Apple and Cinnamon Porridge, which was served with a nicely spiced apple compote, this plum compote can also be an excellent addition to your porridge or oatmeal.
You can also use it as a spread with toast or crackers, or even serve it with your favourite cheese board. It's also delicious with ice cream or added to any dessert of your choice.
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- 2 cups plums
- 1 ½ tablespoon dark brown sugar
- ½ teaspoon cinnamon
- 1 teaspoon lemon juice
- 1 tablespoon water
- Wash the plums with cold water, then remove the pits and cut the plums in half.
- Add them to a pan set over a low to medium heat.
- Add the cinnamon, sugar, water and lemon juice to it, and give it a good stir.
- Leave the mixture to simmer until the plums release their juices and they break down into a soft texture, and most liquid has been absorbed.
- Serve warm or cold.
- The amount of sugar you add depends not only on the amount of plums used, but also on how sweet or how tart they are.
- If they are deliciously sweet, you shouldn't need more than 1 tablespoon of sugar, but for tart ones you can increase to 2-3 tablespoons. Just check for sweetness as it cooks, and adjust the sugar accordingly.
- You only need to add a splash of water to the compote, as the plums also release quite a bit of juices, but that's only if they are proper ripe. Tart plums might need 1-2 tablespoons of water.