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Epicurious
Bon Appétit

Santa Rosa Plum Compote

By Jean Thiel Kelley and Martin Kelley

4.8

(8)

To intensify the flavor of the compote, Jeanne cooks the plums with their pits. Any leftover compote would be delicious spooned over vanilla ice cream.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

2 pounds red plums (preferably Santa Rosa), quartered
1 1/3 cups (about) sugar, divided
2 cinnamon sticks
1 vanilla bean, split lengthwise

Preparation

  1. Combine plums, 1 cup sugar, and cinnamon sticks in large saucepan. Scrape in seeds from vanilla bean; add bean. Stir over low heat until plums are very tender and compote thickens, stirring often and adding 1/3 cup sugar if desired, about 45 minutes. Remove from heat. Cool completely. Transfer compote to bowl, discarding pits, vanilla bean, and cinnamon sticks. DO AHEAD: Can be made 2 days ahead. Cover; chill.

TagsCompoteCondimentPlumStone FruitFruitSideGluten FreeDairy FreeVeganVegetarianNut FreeEasy5 Ingredients or FewerSimmerRosh HashanahSummerFallBon Appétit
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