Plum Compote

Author: Canadian Living

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.

  • Portion size 1 serving
  • Credits : Canadian Living Magazine: September 2007

Ingredients

  • 3 cups quartered pitted red or yellow plums (about 2 lb/1 kg)
  • 3 cups quartered pitted red or yellow pluots (about 2 lb/1 kg)
  • 1/2 cup granulated sugar
  • 1 lemon
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves

Method

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.)

Nutritional facts Per 1/4 cup ( 50 mL) : about

  • Sodium 0 mg
  • Protein trace
  • Calories 42.0
  • Total fat trace
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 11 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Plum Compote

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