from The Sipster’s Pocket Guide to 50 More Must-Try Ontario Wines
Pungent fruit and wine flavours paired with hints of spices make this compote a favourite “adult” dessert.
Ingredients
6 large ripe red or blue plums
1 ½ cups dry red wine (preferably Merlot or Syrah)
1 cup granulated sugar
2 whole cloves
1 inch cinnamon stick
Whipped cream or ice cream (optional)
Directions
Cut plums in half, remove pits and place skin side up in a large saucepan. Combine wine, sugar and spices in a bowl. Stir to dissolve sugar. Pour into saucepan and bring to a boil over medium-high heat. Reduce heat and simmer plums, being careful not to boil, for 15 to 18 minutes, until fruit has softened. Remove plums and syrup to a serving dish. Discard cinnamon stick and cloves.
Plums may be served warm, cool or cold. Divide among dessert bowls with whipped cream or ice cream, if desired.
Nada’s Tips & Tricks: You can use this recipe with any fruit that is in season (if using a light coloured fruit, substitute the red wine for white like Chardonnay or Pinot Grigio) . We like the compote with pancakes or waffles for breakfast, or poured over a vanilla or angel food cake square for dessert.
Contents and images used with permission by Canadian Cookbooks.