Actually I am having a day off today. That means for me, sleeping long, drinking coffee in bed while reading the news and slowing down everything. That was my plan… Don’t get me wrong I am not someone who sleeps away the whole day, but there is nothing wrong about a good portion of laziness. Unfortunately I woke up because somebody forgot to turn of the alarm clock the day before. I felt asleep again and woke up again half an hour later because our neighbor left and his truck makes so much noise that everybody up and down the street must have heard him. I stared at the clock and waited for my brain to realize what time it is, too early for someone who spend half of the night watching movies. But this neighbor was not the only one, after three other trucks left (why does even my 17 year old neighbor’s son drive a large truck?), I gave up sleeping and started with coffee earlier than planned and I was not a happy camper about that.
That gave me more time to be unexpected productive because the plums I bought at the farmers market the day before waited for me. Yes I have a soft spot for plums check out my prune cake with marzipan streusel and you will be addicted to them too.
I cleaned my jars, put them into my largest saucepan, covered them with water and cooked them for a few minutes. Meanwhile I washed the plumes, you should clean them just before you use them because plums have a wax coating which keeps them longer fresh. First I cut them into quarters, removed the stones and chopped them into chunks. I was going for a more kind of smooth sauce texture because I need the plums for covering ice cream or cheese cake. You can use the quartered plum for more compote style. Mixing everything together and cooking didn’t took me more than 40 minutes but the reward is delicious plum compote which is ready available when ever I need a dessert.
plum compote with port wine
If you don’t like port wine use your favorite red wine or just water
makes about 4 jars (1 1/2 cups size)
1.8 kg / 4 pounds plums
250 g / 1 1/4 cups granulated sugar
2 teaspoon ground cinnamon
1 tablespoon vanilla extract
200 ml / 3/4 cup + 1 tablespoon port wine, red wine or water
Wash and rub the plums until they are dry. Cut them in half, quarters or chunks how ever you like and remove the stone.
Put everything into your pot, choose one which is big enough and has a thick bottom. Cover the pot and let everything simmer over medium heat for 20 – 25 minutes. Stirring is not necessary but check the bottom of the pot every few minutes. If the plums burn reduce the heat. Skim off any foam.
Fill the hot plum compote into your clean jars, close them immediately and turn upside down until cool. You can store them for at least three months.
Later I got a really great breakfast with plum compote over steel cut oats with a banana. Although it was still early I didn’t mind the wine flavor but I think a few jars made with water instead would be a good idea.