Saffron Plum Compote
A touch of gold in your desserts, no fuss needed.
- Prep time: 5 minutes
- Cook time: 40 minutes
When seasonal plums meet saffron and candied ginger, you get a fragrant compote that transforms any yogurt, fromage blanc, or simple scoop of ice cream into a restaurant-worthy dessert. All in under an hour and with just five ingredients.
Ingredients
-
prunes
-
candied ginger
-
honey
-
cinnamon
-
muscat table grapes
Recipe steps
Stew the plums
Place the pitted and chopped plums in a saucepan with the finely chopped candied ginger and honey. Cook over low heat, stirring occasionally, until the plums are tender but still hold their shape.
Add the saffron
Add the ground cinnamon and saffron threads. Gently stir and cook for another minute to let the aromas infuse.
Serve
Remove from heat and serve warm or cold, as you prefer. This compote pairs beautifully with Greek yogurt, panna cotta, or even a simple slice of toasted brioche.
Tips and variations
- Adjust the amount of honey based on how ripe your plums are: the riper and sweeter they are, the less you’ll need.
- No saffron on hand? A split vanilla pod will work wonders too.
- For a more rustic version, lightly mash the plums with a fork at the end of cooking.
Anti-waste tips
Save those plum pits!
Here are a few ideas:
- Dry them out and use them as pie weights for blind baking
- Plant them in spring and try growing your own plum tree
- Add them to a homemade potpourri for a natural touch
