Plum Compote

What to do with all the plums of the season? I am fortunate to have a small plum tree growing in my back yard. I harvested them last week and concocted a delicious plum compote sweetened with raw honey, rather than sugar. It couldn’t be any easier, and what a yummy treat.

INGREDIENTS

2 cups chopped plums (I used 14 Italian plums, which are smaller than other varieties)

1 cup water

1/2 teaspoon ground cinnamon

Pinch of sea salt

1/3 cup raw honey

METHOD

Add the plums, water, cinnamon and salt to a medium saucepan and bring to a boil. Turn heat to low and let cook for 5-10 minute. Remove from heat and stir in the honey.

Makes approximately 1 pint.

This plum compote is wonderful spooned onto Greek yogurt and granola for breakfast or on top of vanilla ice cream for dessert. And it makes the fabulous Marian Burros’ New York Times favorite Original Plum Torte (NYT’s most requested recipe!) even more decadent.

I recently made the compote with fresh peaches as well… heavenly!

Find more delicious recipes here at The Loaded Trunk.