Once again we have been harvesting a whole lot of ripe and very delicious plums from our little green garden. I always get a little overwhelmed by the huge amount of fruit and I instantly start to plan how I can get the most out of it. This year I went for a simple but very versatile solution. I decided on a plum compote. One you can add to the cheese platter, enjoy with a juice chicken leg or use on top of your morning yoghurt. The result was wonderful and even though I thought I made a HUGE portion, we are already halfway through the portion.
Just to make a little status report here on one of my rare posts (sorry). We are about 8 weeks away from the arrival of our baby – this is SO exciting and I honestly cannot wait. As you might have seen on Instagram I have finally handed in my Master Thesis (in human nutrition) and in about 10 days it is done, defended and I can finally get on maternity leave – YES! The big move is done too – 5 weeks ago we moved into our new house and I am finally starting really to feel home and I absolutely love it here, especially my new AMAZING kitchen, which I am enjoying cooking in big time. Meaning that hopefully in between baby burps and lack of sleep, I will be able to produce wonderful creations there that I can then share with you guys here on the blog. All in all, everything is just as it should be and I am enjoying how everything is slowly falling into place.
Summer Plum Compote
Makes 1 liter
1 kg ripe plums
6-8 Tbsp. sugar or sweetener after your choice (adjust according to the sweetness of your plums)
1 vanilla bean, sliced lengthwise
4 cardamom pods
¼ cup water/lemon or orange juice
Cut the plums into halves, remove the stone. Cut into smaller chunks if your plums are larger, or just leave them in halves if smaller and you prefer a chunky compote. Transfer the plums into a large pot and add the remaining ingredients. Slowly heat the compote under a lit until it begins to boil, then turn down the heat and let it simmer for approximately 15 – 20 min. Remove the lit and let it simmer a little longer until you like the texture. My compote was a little liquid with a lot of juice/sirup, which I think is delicious when you pour it onto yoghurt.
Remove the cardamom pods and pour the hot compote onto clean glass jars and add the lit while hot. Store the compote in the fridge. Keeps well for a couple of month (when not opened) and around 2-3 weeks after it has been opened.