Plums take center stage in this easy Plum Compote recipe. With a short ingredient list and a simple cooking process, this recipe is quick and easy. Plums simmer in cinnamon-infused sugar syrup. The result is a tart and sweet fruit sauce. Enjoy it with breakfast or dessert.
Late summer produce shines in this plum compote recipe. Made with a short list of simple ingredients, only six of them, the compote is ready in less than an hour. Infused with warm flavors of cinnamon and vanilla, this fruit sauce is fragrant, tart, and sweet.
Like in my Mixed Berry Compote, the roughly cut fruit cooks in a mixture of sugar and lemon juice. The cinnamon stick infuses the fruit sauce as it simmers. The result is a delicious, homemade compote. Less sweet than jam, compote is easier to make and versatile.
What can you do with a bunch of plums? Make homemade compote! This recipe is a great way to use up seasonal produce. Enjoy compote warm or cold as a topping or filling.
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You Will Love This Compote
- This compote recipe is incredibly simple. Everything is thrown into a saucepan, boiled, and then simmered. That's it!
- Compote is versatile in its use. Enjoy it alongside breakfast, brunch, or dessert. Serve it as a filling or a topping. Plum compote, in particular, pairs with both sweet and savory items.
- Only six simple ingredients are required to make this recipe.
What is Compote?
Compote is fruit cooked or preserved in sugar syrup. The fruit cooks until it breaks down. What is a plum compote? It is a compote made from ripe plums of any variety cooked in sugar syrup. For this recipe, that means granulated sugar and lemon juice. While made similarly, compote is less sweet than jam. Without the addition of pectin, compote is looser in consistency and has a shorter shelf life of two weeks.
Ingredients
- Plums - The type of plum you use will determine the color of the compote.
- Granulated Sugar
- Lemon Juice
- Salt
- Cinnamon Stick
- Vanilla Extract
See the recipe card for ingredient quantities.
Instructions
In a small saucepan, toss together the plums, lemon juice, sugar, and salt. Allow the mixture to sit for about 5 minutes to macerate. Add the cinnamon stick.
Place the saucepan with the plum mixture over medium heat and bring to a boil, stirring frequently. Reduce the heat to low and allow the mixture to simmer for about 20 minutes, or until the mixture has reduced down and thickened.
In the last few minutes of cooking, stir in the vanilla extract.
Remove the pan from the heat. Take out the cinnamon stick and allow the mixture to cool.
Substitutions
- Plums - Nectarines, pluots, apricots (Weights will vary using a different stone fruit.)
- Granulated Sugar - Honey, Maple Syrup
- Lemon Juice - Lime juice, orange juice
Other Delicious Compotes
Suggested Equipment
Storage
Allow the compote to cool completely before transferring it to an airtight container or jar. Store it in the refrigerator. How long does homemade plum compote last? If stored properly, the compote stays fresh for up to 2 weeks.
Can you freeze plum compote? Yes, you can freeze plum compote. Transfer completely cooled compote to a freezer-safe airtight container. Freeze for up to 2 months. Thaw it in the refrigerator before using it.
How to Use Plum Compote
Should I serve compote hot or cold? Serve compote warm or cold. It is yummy either way. You can reheat it in a saucepan on a low heat setting, too if using later on. It is important to note that it thickens more as it cools. What should I serve compote with?
First, serve compote with breakfast: top pancakes, waffles, or toast with this delicious homemade spread. Scoop plum compote over your morning yogurt bowl and finish it with homemade Maple Pecan Granola. Enjoy it as a spread for muffins or scones too.
Second, serve compote with dessert: use as a filling or topping for cake, cheesecake, or ice cream.
Similar to applesauce, you can also serve this compote atop pork chops.
Expert Tips
- Cut the plums evenly. While compote is more "rough around the edges" than other fruit toppings, it is still important to slice the fruit evenly for even cooking.
- Stir frequently - to prevent burning.
Frequently Asked Questions
Yes, there is no need to peel off the skin of the plums before cooking. The skin breaks down as the fruit cooks, you will never know it is there. Plus, it adds nutrients and fiber.
The cinnamon stick infuses the compote with cinnamon flavor as it boils. Not only does this simple ingredient enhance the final product, but the smell permeates the kitchen as it cooks.
Yes, compote does require refrigeration.
Plums are relatively low-calorie, for a fruit. Like most fruit, they contain vitamins and minerals, as well as full of fiber (especially with the skins left on). There are two sugar elements in compote - one naturally occurring (fructose) and one added (glucose).
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Plum Compote
Equipment
Ingredients
- 6 ripe plums each sliced into 8 wedges or chopped
- 2 tablespoon granulated sugar
- ¼ teaspoon salt
- 2 tablespoon lemon juice
- 1 cinnamon stick
- ½ teaspoon pure vanilla extract
Instructions
- In a small saucepan, toss together the plums, lemon juice, sugar, and salt. Allow the mixture to sit for about 5 minutes to macerate. Add the cinnamon stick.
- Place the saucepan with the plum mixture over medium heat and bring to a boil, stirring frequently. Reduce the heat to low and allow the mixture to simmer for about 20 minutes, or until the mixture has reduced down and thickened.
- In the last few minutes of cooking, stir in the vanilla extract.
- Remove the pan from the heat. Take out the cinnamon stick and allow the mixture to cool.
- Serve warm, or allow to cool completely before transferring it to an airtight container. Refrigerate for up to 2 weeks.
Notes
- STORE: Allow the compote to cool completely before transferring it to an airtight container or jar. Store it in the refrigerator for up to 2 weeks.
- FREEZE: Transfer completely cooled compote to a freezer-safe airtight container. Freeze for up to 2 months. Thaw it in the refrigerator before using it.
Nutrition
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