Summeripe Plum-Herb Compote

Summeripe Plum-Herb Compote
Serves 8
Summeripe Plums and fragrant herbs blend together brilliantly to create this delicious & versatile compote to serve with grilled pork, chicken, or alongside the Angel Red Pomegranate-Glazed Lamb Chops. A combination of Summeripe plums and Summeripe plumcots can be used to add a unique and delicious twist to this delightful stone fruit inspired recipe.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
53 calories
13 g
0 g
0 g
1 g
0 g
103 g
68 g
10 g
0 g
0 g
Nutrition Facts
Serving Size
103g
Servings
8
Amount Per Serving
Calories 53
Calories from Fat 2
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 68mg
3%
Total Carbohydrates 13g
4%
Dietary Fiber 1g
5%
Sugars 10g
Protein 1g
Vitamin A
9%
Vitamin C
15%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 - 2 pounds Summeripe plums (4 to 5 plums) chopped. May use a combination of Summeripe plums and Summeripe Plumcots
  2. 1/2 cup water
  3. 1/4 cup sherry cooking wine
  4. 2 tablespoons sugar
  5. 1 large garlic clove, pressed or minced
  6. 1 teaspoon dried savory
  7. 3/4 teaspoon coriander
  8. 1/2 teaspoon ground ancho chili powder
  9. 1/4 teaspoon ground fenugreek
  10. 1/4 cup packed cilantro, finely chopped
  11. 2 scallions, thinly sliced
  12. 2 tablespoons finely chopped flat leaf parsley
  13. Pinch of cinnamon
  14. Kosher salt and freshly ground pepper
Instructions
  1. In a medium saucepan, combine the plums with water and cooking sherry. Bring to boil. Simmer over moderate heat, stirring often, until the plums are falling apart, about 20 minutes.
  2. Add the sugar and garlic and cook, stirring, until the sugar is dissolved, about 2 minutes. Remove compote from the heat and let cool.
  3. Meanwhile, in a small skillet, combine the savory, coriander, anchor chili powder, ground fenugreek and cinnamon. Toast the spices over moderate heat, shaking the pan, until fragrant, about 1 minute.
  4. Stir the spices into the compote and season with salt and pepper. Scrape the compote into a bowl and fold in the cilantro, scallions and parsley.
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calories
53
fat
0g
protein
1g
carbs
13g
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