She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Please see a registered dietician for special diet advice. Cinnamon stick - or use ¼ tsp ground cinnamon. You’ll want this for topping yogurt, ice cream, waffles, pancakes and more. Puree in a blender or food processor and you are done! Don’t use an aluminum pot — it may react with the acidity of the plums. When I’m not eating dessert, I love this drizzled over oatmeal and yogurt parfaits. The syrup will thicken slightly as it cools. Learn how your comment data is processed. Parmentier Potatoes with Rosemary and Garlic. Just like my fro-yo recipe, this one is super easy. Fridge: Keep in a lidden jar in the fridge for up to 10 days. Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. https://nchfp.uga.edu/publications/publications_usda.html. It's a great way to use up seasonal fruit and turns it into a thick chunky plum compote that's perfect for topping ice cream, waffles, oatmeal and much more. I’m Alex, a registered dietitian nutritionist, a media-trained spokesperson, plant-based chef, author and mama of two. Bring to a boil, then reduce until syrupy. Preparation time: 10 minutes (plus 1 hour refrigeration), 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract. Just three ingredients. Bring to a boil. This site uses Akismet to reduce spam. Freezing them first on a tray stops them from freezing in a clump. Enjoy warm or allow to cool and store in a jar in the fridge for up to 10 days. Fresh Plum Compote Dessert Sauce! Compote is really versatile. I hope you enjoy my vegetarian and vegan recipes. How Long to Cook Foods in a Pressure Cooker. This compote also tastes fantastic on top of pancakes, buttermilk waffles, or vanilla ice cream for a quick and easy dessert… Read More. I’m Alexandra Caspero, the Registered Dietitian and Plant-Based Chef behind Delish Knowledge. Required fields are marked *, Hi, I'm Kate, a journalist, cookbook & travel author and award-winning food blogger. Well, a decade-plus later, tart fro-yo is nothing special. Tag @delishknowledge on Instagram and hashtag it #delishknowledge, The Ultimate Plant-Based Protein Cookbook + Course. Place the plums in the pot. It's less sweet than jam and quicker to make, but it doesn't last as long. Your email address will not be published. Heat for a few minutes until the sugar dissolves. This is SUCH an easy recipe! Tonight, we will have some on ice cream. If you love this plum compote recipe as much as we do, then be sure to try these other tasty (and easy!) My goal is to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. This looks delicious and so easy! Your email address will not be published. You only need a few simple ingredients to make this easy plum compote!Plums - any fresh, ripe plums work - or use frozen (just cook it a little longer)Sugar - use any sugar: organic, vegan, brown, sugar-in-the-rawLemon juice - or substitute orange or clementine juice.Cinnamon stick - or use ¼ tsp ground cinnamon. Hi Victoria– I’m not a master canner, so I’d feel uncomfortable saying yes to this as it wasn’t developed/tested for safe canning. A friend gave me rather a lot of tiny, relatively flavourless yellow plums, so I figured I had nothing to lose by stewing them. I love to use it in many ways, including these serving suggestions:Pancakes (try it on my vegan pancakes)Waffles (try my vegan waffles)Cinnamon French ToastIce creamYogurtOatmealOn cheesecakeSpread on cake. I’ll never forget the first time I had it, way before there were fro-yo stands on every corner. I love sharing vegetarian and vegan recipes with you all.Kate x. I love plums, and this compote looks amazing! Followed your recipe, and I am absolutely astonished by how flavourful the sauce turned out! Or try it in a crisp/crumble.Use the plums in cakes and other bakes.Dip frozen plum chunks into melted chocolate for a tasty treat. Make this delicious Plum Compote in just 10 minutes with 4 simple ingredients. Your email address will not be published. Not only is it a fiddly, messy job, but the skins add color, taste and fibre to the compote. I just have to say, it was delicious! This will keep for a week in the fridge, so get ready to top anything and everything. BL and I were visiting his friends in LA, who were all raving about this new “healthy” dessert place. Thanks for this simply wonderful recipe! Make this delicious Plum Compote in just 15 minutes with 4 simple ingredients. Unless you make your own! (and get a free 7-day plant-based protein course). There's no need to peel the plums. Chill for 30-40 minutes in the fridge, then drizzle over frozen yogurt, ice cream, yogurt, waffles, pancakes and more. ★☆. Required fields are marked *, Rate this recipe When I’m not eating dessert… For a fraction of what it costs in stores, you can enjoy homemade tart fro-yo with whatever toppings you’d like. The plums break down into a delicious fruit sauce, perfect warm or cold on ice cream, yogurt, oatmeal, waffles and more. Copyright © 2020 Kate Hackworthy / Veggie Desserts. Love the color on this compote. ★☆ This will keep for a week in the fridge, so get ready to top anything and everything. You only need a few simple ingredients to make this easy plum compote! fruit compote recipes. I love to use it in many ways, including these serving suggestions: The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. You all allow me to do what I love and write this food blog. I like to batch freeze them so I have them in the winter to make this awesome plum compote and other recipes.To freeze plums, simply halve them and remove the stone. ★☆ Thank you for this recipe, because I had NO IDEA what to do with them. Made this as a dipping sauce for homemade cheesecake eggrolls. Learn more about Alex. Enter your email address to get the recipes and course! ★☆ Cook over low heat, stirring occasionally, until the fruits soften and break down — about 20 minutes. Puree in a blender or food processor and you are done! Compote is really versatile. Chopped plums, water, a pinch of sugar and vanilla. Don’t use an aluminum pot — it may react with the acidity of the plums. Follow these step by step photos, then scroll down to the recipe card for the full ingredients list and method. If you try this recipe, let me know! Substitute for ¼ tsp ground cinnamon if you don't have a stick. Remove from heat to cool. Swap the lemon juice for orange juice for a different flavor. I recommend this website if you wanted to see what proportions you would need to can: https://nchfp.uga.edu/publications/publications_usda.html. Try adding in two star anise for another great flavor. Remove and discard the stones, leave the skin on them and cut into quarters. In a heavy-bottomed pot, combine the sugar, water, and vanilla. Wash and halve the plums. Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . Bring to a boil, then reduce until syrupy. Serve on Greek yogurt (with a sprinkling of granola) or steel cut oatmeal. For most uses, you won't need to defrost them first.Whiz the frozen fruit into smoothies or put through a juicer. I absolutely love seeing your creations. The color of your compote will depend on the variety of fruit you use. In a heavy-bottomed pot, combine the sugar, water, and vanilla. 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. Freezer: Store the completely cooled compote in a freezer-safe bag or container for up to two months. If I were to triple this recipe do you think it is safe for canning? Reduce the heat and cook, stirring occasionally, for 7-10 minutes or until the fruit begins to break down. Forget dropping $5 on a measly amount of yogurt and fruit. For you non west-coasters (… I suppose that now includes me as well), Pinkberry is the iconic tart frozen yogurt. ★☆ Perfect for summer! There isn’t any acid added and I am nit sure there is enough sugar either, but I am interested in your opinion. Plums - any fresh, ripe plums work - or use frozen (just cook it a little longer) Sugar - use any sugar: organic, vegan, brown, sugar-in-the-raw Lemon juice - or substitute orange or clementine juice. It's super easy and tasted divine.