Cheery Plum Compote

Strawberry Sal's Pick
Get ready to wrangle up some serious flavour and a big ol’ smile! Cherry Plum Compote isn’t just a looker with its rich, jewel-toned goodness—it’s a downright mood-lifter. A cinnamon stick, some whole allspice, and a couple of star anise provide just the right kick of warm, cozy spice, while a splash of Disaronno adds a smooth, nutty twang that'll leave you tipping your hat in delight. It's the perfect sidekick for creamy oatmeal, dairy-free ice cream, or even a bold vegan cheese board. Sweet, tangy, and super easy to make — it’s guaranteed to lasso your taste buds and cheer up your day.
5 from 1 vote
Prep Time 20 minutes
Cook Time 15 minutes
Course Dessert
Cuisine French
Makes 6 X 1/2 CUP
Calories 116 kcal
Ingredients
  
Spice Ball
  • ½ tsp whole allspice
  • 1 star anise broken
  • 1 cinnamon stick broken
  • 1 cheesecloth or teabag
Other:
  • 2 lb ripe plums (11-12 medium)
  • 1 large orange zest finely grated and juiced
  • 2 tbsp water
  • 2 tbsp sugar
  • 1 tsp vanilla extract
  • 2 tbsp Disaronno optional
Instructions
 
  • Place ½ tsp whole allspice, broken star anise, and 1 cinnamon stick broken into pieces in the middle of a piece of cheesecloth or inside a tea bag filter. Tie into a ball.
    ½ tsp whole allspice, 1 star anise, 1 cinnamon stick, 1 cheesecloth
  • Wash, pit, and chop plums. Keep the skin on as it adds nice colour and texture (makes about 4 cups). Zest and juice a large navel orange and put a little zest aside for garnish.
    2 lb ripe plums, 1 large orange
  • In a medium saucepan, add about 4 cups chopped plums, orange juice and zest, 2 tbsp each water and cane sugar, 1 tsp vanilla extract, ⅛ tsp ground allspice, a cinnamon stick, and a star anise. Cook on medium heat until the mixture starts to bubble. Reduce to medium-low and cover with a lid. Stew until plums begin to soften (about 10 minutes). Add 2 tbsp Disaronno, stir until well combined, and simmer for 5 more minutes without the lid. Remove from stovetop.
    2 tbsp water, 2 tbsp sugar, 1 tsp vanilla extract, 2 tbsp Disaronno
  • Let the compote cool and discard the spice ball
  • The compote will thicken as it cools. Garnish with a little sprinkle of orange zest and serve warm or chilled or refrigerate in an air-tight container for up to one week.
Breakout Trick
Once the compote has cooked for about 10 minutes, you can adjust the flavour by adding more sugar to make it sweeter.
Instead of Disaronno, you can use brandy, rum, or Grand Marnier. Alternatively, you can make the compote without any alcohol and it will still taste great.
Nutrition
Calories: 116kcalCarbohydrates: 26gProtein: 1gFat: 1gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 1mgPotassium: 303mgFiber: 3gSugar: 22gVitamin A: 595IUVitamin C: 31mgCalcium: 31mgIron: 0.4mg
Keyword Gluten-Free, Has Vitamin A, Low-Fat, Nut-Free, Peanut-Free, Soy-Free
Tried this recipe?Let us know how it was!
About the Author Linda Purcell

I am Linda Purcell the author of Veggie OUTLAWS – most wanted vegan recipes. I have been vegetarian for the past 12 years, a transitional vegan for the last few years, and am now committed to eating only plant-based foods. I moved towards eating more plant-based foods because I care about the health of my family. I have compassion for animals. And I know a vegan lifestyle is better for the planet.

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