Tip: if you want the compote to be more sweet than sour add 1/2 cup of sugar, instead of 1/3. Take the compote of the heat and immediately pour into sterilised jars. first published: Aug 8, 2019, last updated: Oct 13, 2019 | This post may contain affiliate links. Home » Recipes » 15 minutes or less » Wild Plum Compote - Easy and Quick Recipe. Wild Plum Compote - Easy and Quick Recipe. They all come from the Prunus family. It's the traditional way here in Austria, and means you don't loose so much of the plum goodness that stays stuck on the stone. Add the diced plums, 1/3 cup of sugar and 1/4 tsp of salt to a medium sauce pan on medium-high heat. As an Amazon Associate we earn from qualifying purchases. The best way to use up seasonal fruits and berries before they go bad! If you prefer, you can take the time to remove the stones before cooking. Your email address will not be published. Should I use more cornstarch with berries? They are often very full of fruit. Always wash them well before use. Subscribe to our email list and get your free copy of our Top 5 Vegan Recipes Ebook. Let the compote cool for a 10-15 minutes and then transfer to a well sealed container or use the compote immediately. We've been know to take a ladder with us on some occasions! Make sure no seeds get in! I’m going to make this with raspberries from my yard. Add the diced plums, 1/3 cup of sugar and 1/4 tsp of salt to a medium sauce pan on medium-high heat. This wild plum recipe is very quick and easy to make. Get these tried, tested and LOVED recipes! Ohhh Yum! Wild plums trees are typically found growing in hedgerows or the borders of fields and woods. Kitchen Imposter (Krista Williscroft) Calgary, Alberta, Canada | Phone: 1(587)830-0961 | Email: kitchenimposter@gmail.com. Summer and Autumn are the prime fruiting season, which varies across the species and the climate. Tip: if you want the compote to be more sweet than sour add 1/2 cup of sugar, instead of 1/3. Add the You can customise this with other flavourings - try star anise, lemon zest or fresh ginger for a change. Roughly dice the plums. There are lots of types of wild plums. Here in Austria, July is primetime for wild plums - Kriacherl or Ringlotte as they are commonly called. Simply cook them up together for about 5 minutes. Simply tasting it is another good test! In France the Mirabelle de Lorraine is a protected variety, and they use them to make the delicious tarte aux mirabelle. Yes you can use berries. Subscribe to our email updates and get your free copy of our Top 5 Vegan Recipes Ebook. Add the sugar and let the mixture bubble for 30 seconds. While the plums are gently boiling, add in the cornstarch and sugar mixture and immediately whisk vigorously. Alternatively, you can serve it warm, or simply let it cool and chill in the fridge. Once you've identified a wild plum tree, you should have no trouble gathering plenty for this wild plum compote. The main difference you will notice between wild plums and the domesticated variety is that the stones are not so easy to remove! When the skins of the plums split and the liquid is starting to thicken, is a sign that the compote … Subscribe to our email list and get your free copy of our Top 5 Vegan Recipes Ebook. Now that must have taken rather a lot of time to pick all those wild plums! It's also amazing with our Vegan Kaiserschmarrn - a kind of Austrian caramelised pancake. A round variety of yellow wild plums are called Mirabelles. Wash and remove the pits from 7-8 large plums. | We donate 10% of our profits to support good causes. This can take between 3-10 minutes depending on the ripeness and size of your plums. Great idea! This compote is traditionally made without removing the stones of the plums before cooking, you. for email updates and to get your copy of our Top 5 Vegan Recipes. For more tasty recipes inspired by our travels... join the adventure by signing up for updates. Start with 3 tbsp and if it’s to thin add another 1 tbsp of cornstarch mixed with sugar. Required fields are marked *, Sign Up! Once you have gathered your wild plums, it's really easy to make this compote. In a small bowl, mix together 3 tbsp of cornstarch and 3 tbsp of sugar. Sweet and tart and perfect for laying on cakes, filling turnovers, topping ice cream or smearing on toast! In the UK you can find dark purple 'Damsons' ripening in August, and 'Bullaces' around 6 weeks later in October. Stir the mixture until the plums start to lose their juices, ~5 minutes. In Nancy they even set a world record for the longest mirabelle tart - 206.31 meters! At this point, you can whisk the mixture as much as you want. If the plums are very ripe you can sometimes just squeeze. Cinnamon and ginger flavour plum compote (think chunky jam). Subscribe to our email list to receive your copy of our Top 5 Vegan Recipes Ebook. And that's it! This can take between 3-10 minutes depending on the ripeness and size of your plums. Add in a dollop of butter to get a beautiful glossy look. Juicy, sweet and subtly spiced, this wild plum compote is delicious served with breakfast, or as a healthy dessert. Your email address will not be published. Squeeze in the juice of 1/2 of a lemon. Prepare and sterilise jars and lids (if using), Place the plums in a saucepan with the sugar, water and spices. Cook on medium high heat and stir until the sugar is all disolved, the liquid is gently boiling and the plums are tender. Turn the heat to low and whisk until the plums begin to fall apart. But this recipe has a trick up it's sleeve... You simply leave the plums whole and remove the stones as you eat. When the trees are full of wild plums, there's nothing more delicious and easy to make than this simple compote. After that, we'll send you a new recipe every week as well as a monthly newsletter. The more you whisk the smaller the pieces of plum will become. If the fruit gives a little when you squeeze it, that is a good sign its ripe and ready to pick. « Vegan Redcurrant Meringue Tart - Ribiselkuchen. The compote will keep for a few weeks in the refrigerator (if well sealed and not contaminated). Once diced, the plums should be ~5 cups. Slice across the crease and pry the stone out. Subscribe to our email list to receive our Top 5 Vegan Recipes Ebook. Heat a large saucepan and pour in the boiling water. Keep whisking until the mixture thickens. I heavily whisked this compote closer to a jam than compote to use in my spiced plum turnovers. This compote is delicious for breakfast with granola and vegan joghurt. Always mix the cornstarch with sugar else it will clump. All you need is wild plums, sugar, water and spices. Subscribe to email updates and get a free eCookbook! If any mould develops discard immediately. Gather them in a basket, or in a bowl with a lid. Microplane/grate in 1/2 tsp of ginger into the simmering plums. ___. Stir the mixture until the plums start to lose their juices, ~5 minutes. For dessert you can serve it warm with a crispy oat topping, or serve chilled with a garnish of mint leaves, and maybe some vegan ice cream, yummmm... Hope you enjoyed our plum compote! Cook on medium high heat and stir until the sugar is all disolved, the liquid is gently boiling and the plums are tender. A really easy recipe for fruit compote made with foraged wild plums.