This plum compote is positively divine atop vanilla ice cream (or any ice cream for that matter). It’d also be a tasty topping over goat cheese like this recipe for a savory blueberry chutney.
If your jury is still out on plums, I’m here to say that I understand. If you get them when they’re perfectly ripe and sweet, it’s wonderful. But so often – especially if you’re impatient like me – you get them a little tart and a little crunchy.
But if you’ve had that perfect plum, you know how great they can be. Well now just imagine that with a bit of brown sugar and cinnamon. You have a plum compote that’s the perfect ice cream topping!
I’m a big fan of canned fruit and compotes over ice cream, but they aren’t as common as they used to be. Compotes are incredibly easy to make. Mix fresh fruit with some sugar, a spice or two, and cook until it’s done. Compotes can be made ahead of time and then enjoyed whenever.
I love compotes on vanilla ice cream (or heck, any kind of ice cream), but that’s not the only place to enjoy it. It’s tasty on toast, on yogurt, over a basic cake, and even on a charcuterie board!
All fruit compotes are on the sweeter side. What I love about plum compote, however, is that it has that tanginess that prevents it from being overly sweet and overwhelming. It’s perfectly flavorful, tangy, and colorful while being full of flavor and the perfect accompaniment to whatever you want!
When are plums in season?
The internet says that plums are in season from May to October. We usually get plums on the Fresno Fruit Trail – from the same stand as peaches and apricots earlier in the summer. We usually don’t get plums until late June/beginning of July.
I think the May date is a bit early, at least for Central California, so just keep an eye out! And this year has certainly taught us all that “in season” is weather-dependent because all the produce seems to be a few weeks behind!
Since plums are a little difficult to get just right, I absolutely love cooking with them. mixing them with other flavors and/or heating them to release their great flavor and sweetness are the perfect balance to any unpredictability.
This honey and plum jam (served atop brie crostinis) uses honey rather than granulated sugar to cook the fruit. It’s positively delicious.
Or if you’re looking for a summer drink, try this plum pinot grigio sangria!
Fresh plums take front and center in this delectable summer treat. Plum compote is the perfect combination of sweet and tart. Top ice cream (or even pancakes in the morning) with the perfectly seasoned fruit mix!
- 1 pound black or red plums pitted and chopped
- ¼ cup light brown sugar
- ¼ teaspoon ground cinnamon
- Pinch fine sea salt
- vanilla ice cream for serving
Stir together the plums and sugar in a large saucepan. Bring to a boil over medium heat.
Reduce the heat slightly to maintain a low boil. Stir often and continue to cook the compote until the fruit is very soft and begins to break down. Gently smash it as you stir. This can take 5 to 20 minutes, depending on firmness of the plums.
Once the fruit has softened and a thick syrup forms around it, remove it from the heat. Stir in the cinnamon and salt. Transfer to a jar, cover and refrigerate until chilled, at least one hour. Serve over ice cream.