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Homemade plum compote spiced with cinnamon and cloves
Fresh plum compote stewed in spiced syrup, perfect dessert or side.

Spiced Plum Compote

Author: Flavelo
Recipes Cakes and Desserts
Autumn flavors in a bowl. Pigments in plum skin (anthocyanins) dissolve during cooking, painting the juice deep ruby red. Cinnamon and clove are classic 'warming' spices that complement plum's deep, earthy sweetness. A simple dessert perfect hot or cold.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 210 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Saucepan
  • Knife for pitting

Instructions

1 ✓

Wash plums, halve along the seam, and remove pits. Quarter if large.

Tip: Check for stowaways (worms), which tend to be near the pit.
2 ✓

Boil water with sugar, cinnamon, cloves, and lemon peel. Boil 5 mins to create flavored syrup.

Tip: Using a tea infuser for spices makes removal easier.
3 ✓

Add plums to syrup. Simmer gently 8-12 mins until skin curls and flesh softens.

Tip: Don't stir wildly as soft fruit breaks. Just shake the pot.
4 ✓

Remove from heat and let cool in liquid. Fruit absorbs aromas while cooling.

Tip: Can serve warm, but cold is better as pectin thickens the juice slightly.

Recipe FAQ

Plums fell apart.
Cooked too long or fruit was overripe. Firmer plums are best for compote.
Too sour.
Plum skin can be tart. Add more sugar or a pinch of salt to mute acidity.

Ingredients

  • 2.25 lbs Plums (freestone)
  • 2 cups Water
  • 0.75 cup Granulated sugar
  • 1 stick Cinnamon
  • 5 whole Cloves
  • 1 piece Lemon peel (untreated)