Making this plum compote takes less than 15 minutes using just 4 common ingredients. It is a versatile and luscious addition to everything from ice cream to pancakes to yogurt - and so easy!
Aside from eating them fresh, what do you do when you find yourself facing an abundance of plums? I’ve discovered that turning them into plum compote is a delicious variation and also extends the time we get to enjoy our plums.
I'm calling this a dessert sauce, but it could just as easily be called a breakfast sauce since it's perfect for adding to waffles, a stack of pancakes or a bowl of oatmeal. Or get fancy and make breakfast parfaits by layering it with your favorite yogurt and granola. Today I'm serving it over ice cream because it's hard to beat a nice warm, slightly spiced fruit sauce over cool, creamy ice cream!
What is fruit compote?
You may be wondering what a fruit compote is, and how it differs from other fruit sauces. Compote is a fruit sauce made by combining fruit and sugar, briefly cooking it on a stovetop, and leaving it chunky.
What's the difference between coulis and compote?
You may have heard the term "coulis" before. A coulis is another type of fruit sauce but it differs from compote. Coulis is a smooth (usually strained), uncooked fruit sauce while a compote is cooked and left chunky.
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Ingredients
You'll need just four simple ingredients for this recipe: plums, orange juice, cinnamon and a sweetener of your choice.
- Plums - Any variety of ripe plum will work. Plums are rich in antioxidants, particularly polyphenols (1). Polyphenols are known to be natural antioxidants, the consumption of which can help reduce your risk of heart disease and cancer (2).
- Orange juice - I'm using fresh squeezed juice from one orange, but bottled juice works just as well. For maximum fiber content, consider using juice that contains the pulp.
- Sweetener - Maple syrup, cane sugar, or coconut sugar all work here. While you can make this compote without sweetener, it’s important to note that the sugar acts as a thickener once it’s been heated, and helps to hold the compote together into a luscious sauce. If you opt to leave it out, your final compote will have a texture more similar to applesauce.
- Cinnamon stick - Lends a bit of extra sweetness and warming spice. It’s a perfect spice to accompany plums, which are coming ripe as we enter into the fall season. Substitute ½ teaspoon ground cinnamon if you don’t have a stick.
See recipe card for specific quantities and detailed instructions.
Instructions
Making a compote couldn't be easier! You can follow these same steps with just about any fruit. First, prepare your plums by cutting them in half and removing the pits. Then chop them into pieces roughly 1" in size and set aside.
Combine orange juice, sweetener and cinnamon stick in a medium saucepan over medium-low heat just until the sugar is dissolved.
Add the plums to the saucepan and bring to a simmer. Reduce heat to low and cook for 8-10 minutes, stirring occasionally.
Remove from heat and allow to cool slightly. Your fruit should be soft and well broken down.
If a smoother texture is desired, remove the cinnamon stick and use an immersion blender to achieve your preferred consistency.
Serve warm over pancakes, ice cream, biscuits or waffles. Or chill and serve it cold with yogurt and granola.
Pour into a glass jar for storage and keep in the refrigerator for 7-10 days. For longer storage, use a freezer safe container and freeze for up to 4 months.
Substitutions
- Plums - experiment with different fruits here! Peaches, apples and cherries all make excellent compotes.
- Orange juice - use freshly squeezed or ¼ cup bottled orange juice or use lemon juice instead.
- Sweetener - try maple syrup, cane sugar or coconut sugar. I have not tried this with date syrup but it should work, although it will make your final product much darker in color. You may also leave the sweetener out completely if preferred - just make sure your fruit is nice and ripe for best flavor.
- Cinnamon stick - substitute ½ teaspoon ground cinnamon. A combination of ¼ teaspoon ground cardamom and ¼ teaspoon ground ginger would also be amazing to use instead!
This recipe is naturally vegan and gluten free as written.
Equipment
You will need a small saucepan for this recipe. I used an immersion blender to partially smooth my compote, but this is optional. Feel free to leave it chunky or pour the mixture into a blender and pulse a few times for a smoother end result.
Storage
Store in the refrigerator in a lidded container for 7-10 days. I like glass jars for this.
This can also be frozen for up to 3 months, just be sure to use a freezer safe container.
Top Tip
If you are making this ahead of time and want to serve it warm to guests, simply pour the compote back into a small saucepan and gently warm over low heat. Or reheat individual portions in the microwave in 15 second increments, stirring each time.
📖 Recipe
Easy Plum Compote Dessert Sauce
Equipment
- 1 Medium saucepan
- 1 Immersion blender optional
Ingredients
- 7 plums, pitted & chopped into 1" pieces
- 1 large orange, juiced or sub ⅓ cup orange juice
- 2 Tablespoons coconut sugar, maple syrup or cane sugar
- 1 cinnamon stick or sub ½ teaspoon ground cinnamon
Instructions
- Combine orange juice, sweetener of choice and cinnamon stick in a medium saucepan over medium-low heat just until the sweetener is dissolved.
- Add the plums to the saucepan and bring to a simmer. Reduce heat to low and cook for 8-10 minutes, stirring occasionally.
- Remove from heat and allow to cool slightly. Your fruit should be soft and well broken down.
- If a smoother texture is desired, remove the cinnamon stick and use an immersion blender to achieve your preferred consistency.
- Serve warm over pancakes, ice cream, biscuits or waffles. Or chill and serve it cold with yogurt and granola.
Nutrition
FAQ
A ripe plum will have good color and feel heavy for its size. It will be slightly soft, yielding to pressure when given a gentle squeeze. A ripe plum will be juicy and sweet. If you find that your plums lack flavor or sweetness, wait a few more days before making compote, or add an additional Tablespoon of sweetener to boost their flavor.
Once your plums are ripe, move them to the refrigerator to keep them at their peak for longer.
Fresh plums are in season between July and October, which is when you'll find them at their peak taste and lowest cost in the grocery stores.
Absolutely! Use a freezer safe, covered container and store frozen for 3-4 months. To defrost for use, you can either leave it in the refrigerator for 24 hours to thaw, or heat it gently in a saucepan.
Compote is a chunky sauce made by briefly cooking fruit with a small amount of sugar, usually on a stovetop.
Fruit coulis is an uncooked fruit puree that has been strained smooth. Compote differs from coulis in that it is cooked with added sugar and left chunky.
More Desserts
Love dessert but craving something with chocolate? Check out this Chocolate Dessert Hummus - a surprising chocolate treat you can feel good about eating any time of the day.
References
- Igwe, E. O., & Charlton, K. E. (2016). A Systematic Review on the Health Effects of Plums (Prunus domestica and Prunus salicina). Phytotherapy research : PTR, 30(5), 701–731.
- Chun, O. K., Kim, D. O., Moon, H. Y., Kang, H. G., & Lee, C. Y. (2003). Contribution of individual polyphenolics to total antioxidant capacity of plums. Journal of agricultural and food chemistry, 51(25), 7240–7245.
Ellen
Great base recipe! Can’t wait to try it with other fruits.
Cari
I can’t wait to try this! I’m confident that I can follow this recipe and I would love it one waffles.