Vanilla and Ginger Roasted Plum Compote

August 20, 2012

There is so much fresh produce lyinging around, and sometimes garden vegetables get all the attention.

But my heart right now lies with plums.  We had close friends visiting this weekend. On the menu was beach, food, and fun.  We had a ton of each! I made this recipe after we had a great session of Iron Chef Mussels – two great family chefs, my mom and Mark, my friend’s husband, both competed for the title and well, you’ll have to read my next post to find out more.  This is what I made for dessert to cap off the meal:


I have been wanting to make this since I read the recipe last spring, and each time I buy plums we eat them before I can make this. Finally I bought waaaay too many which turned out to be just enough to make this delicious and EASY compote.

The smell of this fruit simmering with vanilla and ginger rivals mulled cider or wine, and the fragrant taste of all those complex flavors over ice cream tastes like a world class desert.


Vanilla and Ginger Roasted Plum Compote

(adapted from the FineCooking In Season cookbook)

Serves 6

6 firm-ripe black or red plums, halved and pitted

Unsalted butter for baking dish

3-4 T. sugar

1 t. lemon zest

1 T. fresh lemon juice

1 T. rum, preferably dark

1 1/2 t. pure vanilla extract

1/2 t. grated fresh ginger

Pinch of salt

Vanilla ice cream, for serving

Position a rack in the center of the oven and heat the oven to 425. Slice the halved plums into four wedges each.  Generously butter an 8×11-in. backing dish (or one just large enough to hold the plums).

In a mixing bowl, toss the plums with 3 T. of the sugar, the lemon zest, lemon juice, rum, vanilla, ginger, and salt.  Toss well.  Taste one of the plum wedges;  if it’s still tart, sprinkle in the remaining 1 T. sugar.  Pour into the baking dish and roast, gently stirring occasionally, until the plums are tender and juicy, 10-20 min.  Don’t overcook them or they’ll fall apart.

Let the plums cool for at least 5 minutes or up to an hour before serving.  Serve them hot or warm with vanilla ice cream and juices spooned over the top.



I am also hoping to try this plum recipe: Brown Butter Upside Down Cake.  So I can marry my obsessions with both brown butter and plums.

Check it out here or go to

What are you doing with your in season produce? I would love to hear about it in the comments!



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