in Dessert Recipes

Spicy plum compote

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Ingredients for 4 servings:

  • 1 kg plum(s) (prunes)
  • 50 g sugar (maybe more, depending on the sweetness of the plums)
  • 1 shot of vinegar (red wine vinegar)
  • 100 ml red wine, dry
  • ½ tsp cinnamon
  • Indian spice mix (Panch Phoron)
  • Pepper, freshly ground black

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Plum compote

Wash, pit, and coarsely chop the plums. Combine them in a saucepan with the sugar, red wine, vinegar, and cinnamon. Season with panch phoron (freshly ground if possible) and a pinch of black pepper. Heat gently and then simmer over low to medium heat for about 10 minutes until the compote becomes a stew, stirring frequently. Season to taste if desired. The stew can be eaten immediately or sautéed hot (like jam) in twist-off jars. Panch phoron is an Indian spice blend made from brown mustard seeds, nigella (black cumin), fennel seeds, cumin, and fenugreek seeds.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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