Jazz up ordinary vanilla ice cream with this easy-to-make compote! Tasting of late summer/early fall with sweet-and-tangy ripe plums and fragrant cinnamon, this spiced compote is a great way to dress up a dinner party.
1 lbs. Pittman & Davis Empress Plums, chopped
¼ c. light brown sugar
¼ tsp. cinnamon
Pinch fine sea salt
- Stir together the plums and sugar in a large saucepan. Bring to a boil over medium heat.
- Reduce heat slightly to maintain a low boil. Stir often and continue to cook until fruit is very soft and begins to break down. Gently smash it as you stir. (This can take 5-20 minutes depending on firmness of the plums.)
- Remove from heat once fruit has softened and thick syrup forms. Stir in cinnamon and salt. Transfer to a jar. Cover and refrigerate until chilled (at least one hour).