18 September 2009

Black plum compote

We bought some tiny black plums at the Farmer's market. These visually perfect little cherry plums didn't taste like anything we expected. Tart with no sign of sugar. Thats when the idea of making dessert struck - if there is no sugar let's add some shall we!

Make 1 1/2 cups of compote

2 cups of plums, pitted and halved
1/2 cup sugar
juice of 1 lime
1/4 cup of port

Soak the plums in lime juice and sugar overnight. Heat the plum mix in a saucepan, add port and cook over a lazy boil until the sauce thickens. Taste the sauce to check for the right balance of sweet and tart. Let cool and store in an airtight jar for a week.
It can be served with ice cream, pancakes, cookies, biscuits - possibilities are endless.
Variations: Adding cinnamon or rosewater while cooking add an interesting spin to the compote.

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