in Dessert Recipes

Fine plum and mirabelle plum compote

Spread the love

Ingredients for 4 servings:

  • 1 kg plum(s), blue
  • 1 kg mirabelle plums
  • 1 liter of wine, white, dry, such as Riesling
  • 300 g sugar (rock candy), white
  • 6 cl liqueur (almond liqueur)
  • 300 ml water

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Also, 1 sachet of preserving agent. Wash, trim, pit, and quarter the fruit. Layer tightly in jars. Boil the wine with rock sugar and water until the sugar has dissolved. Stir in the liqueur and pour over the fruit. Sprinkle a pinch of preserving agent into each jar. Seal the jars and place them in a roasting pan filled 2 cm deep with water. Sterilize in the oven (150°C, Gas Mark 1) for 30 minutes (the process begins when the liquid in the jar begins to bubble; it can take up to an hour). Keeps for about 6 months.

Facebook Comments

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.

Raspberry Tiramisu

Spaghetti sausage pot