Plum Compote

Recipe submitted by Anna Painter

Quick Plum Compote

A perfect use for Italian prune plums, particularly those lingering in the fruit bowl and just about to go from just a tad overripe to just plain sad. A bit of sugar and blast of heat makes a gently sweet compote perfect for spooning over yogurt or ice cream, pureeing into a smoothie. The compote also freezes well. Have just a few plums to use? Start with 2 teaspoons of sugar for each plum. You can always add a little extra sugar at the end if the plums are too tart.

2# plums
1/3 cup sugar
1/2 vanilla bean, scraped*

Halve the plums (quarter them if they are large) and toss with the sugar. Put in a sautee pan and cook over high heat, stirring occasionally, until the sugar is dissolved and the plums are heated through. The plums should retain their shape and release just enough to juice to make a vibrant red and sweet-tart syrup.

Enjoy immediately or cool and store in the refrigerator (for about a week) or the freezer (about two months.)

*Vanilla beans can be pricey - but not at the PS Coop! Just under a dollar for two - but well worth it. They lend a fragrance and gentle sweetness to the plums.