Good evening lovely people! I hope you have all been healthy and well and enjoying the seasonal transitions wherever you are in this large, large world. Autumn and Winter are my favourite seasons so I am beyond delighted for the cooler days to have finally kicked in- my vegetable garden also appreciates it! I am here tonight to let you know of this simple recipe for a healthy and delicious plum compote.
As some of you know, I live in a regional town 600kms away from the city I grew up in. Although the plantbased and organic-food- loving community is fairly consistent and growing, we don’t have the access to amazing farmers markets and greengrocers as my home time of Perth. Lucky for me, we found our local organic co-op where we have access to locally grown, organic and seasonal produce as well as the usual pantry goods for wholesale prices. This week we received an abundance of organic jewel plums which were not aesthetically pleasing from the outside due to exposure to hail however as you can see in the photo below, they were perfect on the inside (and tasted amazing too!).
I decided to stew some plums, as inspired by a couple of ladies from the co-op. I decided to use some warming spices including a cinnamon quill and some cloves and the tiniest drizzle of raw honey. And yes I know honey is not vegan but I do utilise it in my diet and lifestyle. You can easily substitute with maple syrup or coconut sugar or simply omit any added sweetener depending on the sweetness of the plums.
Don’t be fooled by how much plums is involved- this was 8 average sized plums, wedged and pips removed. You can easily double or triple the recipe as the plums do end up dissolving somewhat into a sauce-like consistency depending on how long you cook them for. For a consistency that was saucy yet included whole segments of plums, I found cooking them on the stove for 5 minutes at moderate heat was perfect.
8 average-sized plums (approx. half a kilogram)
1-2 tspn of unprocessed honey*
1 cinnamon quill
1 TBSP water
1. Cut the plums into wedges and compost the seeds.
2. Add the plums to a medium sized saucepan and add the water, honey, cinnamon quill and cloves.
3. Cover the saucepan and cook the ingredients for 5 minutes on medium heat, ensuring you stir often to avoid ingredients sticking to the pan.
4. Cool the compote in the pan so the spices can continue infusing.
5. Store the compote in glass jars- ensure you discard the spices along the way so you don’t have any surprises biting into a whole clove!
The compote can last 3/4 days in my opinion although the recipe doesn’t last that long between my husband and I!
❀ *As mentioned earlier, the honey can be easily substituted with maple syrup, blackstrap molasses, coconut sugar or other sweetener of choice. Or you can simply omit it- to be honest, I don’t think the recipe will be affected at all.
As usual, let me know if you try the recipe and reach out. I’ve also changed my Instagram name to @momentslikemine as I felt like a change.
“Just don’t give up trying to do what you really want to do. Where there is love and inspiration, I don’t think you can go wrong.”- Ella Fitzgerald.