Friday, October 15, 2010

Easy Plum Compote

So, I didn't end up making a kuchen with the rest of the plums.  But I did make a quick, single serving of plum compote to serve over this buttermilk cake.  A compote/sauce like this is incredibly easy to make - fruit, water, sugar, optional spices, simmered over medium heat until the fruit starts to break down, the sugar dissolves, and some of the water evaporates, leaving you with a thick, tart, plummy compote which pairs perfectly with a simple, every day vanilla cake, as the crumb absorbs the sauce.  It's really the perfect weekday dessert.  Enjoy!

Easy Plum Compote

6-7 Italian plums, pitted
1/4 cup water
1-2 tablespoons sugar
Pinch of cinnamon (optional)

Put all of the ingredients in a small saucepan over medium heat.  Bring to a simmer and stir with a wooden spoon, crushing the plums with the spoon.  Reduce heat to medium low; simmer gently until skins of the plum have given the compote a jewel-like color, all sugar has dissolved, and the plums have completely broken down, about 10-15 minutes.  For a thicker compote, simmer longer.  Serve with vanilla/yellow cake of your choice.


  1. Thanks Tiffany! How's NY? Would Mitch eat something like this? :)


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