Monday, September 10, 2012
Plum Compote . . . tart and sweet together . . .
Prep 5 min
Cooking 7 min
90 calories per serving
8 plums, red or black, firm-ripe
2 tsp sugar
1/2 cup water
Briefly wash the plums. Split them in half, then pull them apart and remove the pits. Add them to a saucepan with the sugar and water. Cook over medium-low heat, covered, for about 5-8 minutes, until the plums are soft.
Take the pan off the heat and let it cool. Serve with its juice either lukewarm or at room temperature.
I served the compote over French vanilla ice cream.