Thursday, July 19, 2007

Vegan- Plum Compote

Num. Plum Compote.

It's creator Heidi Swanson has this to say about the uses of Plum Compote.

"It is the kind of thing that will make ordinary french toast, waffles, pancakes, and crepes just a little more special. It would make a wonderful vanilla ice cream topping. Wayne threw it on an almond butter sandwich for lunch. You might want to "can" it as you would other preserves, but I made this batch to enjoy fresh. You might also try a version with a bit of pectin for more of a jam texture. Or a puree might be nice as well...."

Make Plum Compote

5 pounds plums
1/3 cup fresh lemon juice
1 pound sugar (I used fine-grain organic cane sugar)
3 tablespoons rose water (can be found in ethnic shops and MiddleEastern Markets)

Pit and chop the plums into small 1/2-inch pieces and place them in a large wide bowl. Drizzle lemon juice over the plums in the bowl periodically. When they are all chopped, toss them with excess lemon juice and organic sugar. Stir in the rose water. It is advised that these be allowed to marinate if at least an extra twenty minutes can be spared.

In a wide thick bottomed pot bring mixture to boil over medium heat. Be sure to stir regularly. Scrape the bottom of the pot to ensure the fruit doesn't burn. Cook at a lazy boil for about 20-25 minutes. Skim off foam that develops on the top of the mixture. Be sure not to over cook or over stir so this does not turn to mush.

When complete spoon this into desired containers or jars and refrigerate after removing from heat.

This recipe makes eight 1/2-pint jars of compote.

Visit her page for more recipes beyond the blushing Dandelion heads ~~~~~~~@

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