Plum Compote
The amount of sugar you like depends on the sourness of the plums. Taste and add more sugar if you wish. Serve with yogurt cheese, ice cream or sweetened mascarpone cheese.
Servings: 4 cups (1 L)
Ingredients:
| Nutritional Info | |
| Per 1/4 cup ( 50 mL) : about | - |
| cal | 42 |
| pro | trace |
| total fat | trace |
| sat. fat | 0 g |
| carb | 11 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 0 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 1% |
| vit C | 5% |
-
3 cups (750 mL) quartered pitted red or yellow plums or pluots (about 2 lb/1 kg)
1/2 cup (125 mL) granulated sugar
1 lemon
1/4 tsp (1 mL) ground cinnamon
1/4 tsp (1 mL) ground cloves
Preparation:
Place plums and sugar in saucepan. Using vegetable peeler, peel off strips of lemon rind; add to saucepan.
Squeeze lemon to make 1 tbsp (15 mL) juice; add to saucepan along with cinnamon and cloves. Bring to boil; reduce heat and simmer until plums are tender, about 10 minutes. Serve warm or cool. (Make-ahead: Cover and refrigerate for up to 3 days.)
Squeeze lemon to make 1 tbsp (15 mL) juice; add to saucepan along with cinnamon and cloves. Bring to boil; reduce heat and simmer until plums are tender, about 10 minutes. Serve warm or cool. (Make-ahead: Cover and refrigerate for up to 3 days.)
Source
Canadian Living Magazine: September 2007
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