Pitted Italian prune plums simmered briefly in a cinnamon and clove syrup until soft and deep purple, with the skins tinting the juices. It is served warm over grießbrei or milchreis, or cold with quark and vanilla pudding. Makes 6 servings in about 1 hr 2 min.
Prep20 min
Cook12 min
Cooling30 min
Total
1 hr 2 min
Servings
6
DietGluten free, Vegan
Ingredients
Adjust yield
servings
Scales from a half to a double batch; give a bigger batch a little more time.
1 ¾ lb (800 g)italian prune plums, pitted and quartered
Stir the cornstarch into 2 tbsp (30 ml) of the water in a small cup and set aside.
Put the remaining water, granulated sugar, cinnamon stick and ground cloves in a saucepan and bring to a boil over medium heat, stirring until the sugar dissolves, about 3 minutes.
Add the Italian prune plums and return to a simmer. Cover and cook gently, stirring carefully once or twice, until the plums are soft and the skins begin to loosen but most pieces still hold their shape, 5 to 7 minutes.
Stir the cornstarch mixture again, pour it in and simmer 1 minute until the juices turn glossy and lightly thickened.
Take the pan off the heat, stir in the lemon juice and remove the cinnamon stick.
Serve warm over semolina or rice pudding, or cool for about 30 minutes and refrigerate to serve cold.
Tips
Italian prune plums (Zwetschgen) are firmer and less juicy than round plums and keep their shape; with round plums, cook only 3 to 4 minutes.
Taste before thickening; ripe late-season plums may need less sugar.
For a deeper flavor, make it a day ahead and rewarm gently.
This is a refrigerator compote, not a shelf-stable preserve; keep it refrigerated or frozen.
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How long does it take to make pflaumenkompott (german spiced plum compote)?
Plan on 20 minutes of prep and 12 minutes of cooking, plus 30 minutes to chill. The recipe makes 6 servings.
How should I store pflaumenkompott (german spiced plum compote)?
Refrigerate covered for up to 5 days; it can be frozen for up to 3 months.
Can I make pflaumenkompott (german spiced plum compote) ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Is this recipe vegan?
Yes, as written. Check that packaged ingredients such as chocolate, sprinkles and plant butter are labeled vegan.
Serve it with grießbrei or a cup of black tea with milk.
Variations
Individual dessert cups: layer 1/2 cup (120 g) cold compote over quark cream or vanilla pudding in six glasses.
Red wine version: use 150 ml dry red wine instead of water and simmer the syrup 2 minutes longer before adding the plums.
Star anise version: replace the ground cloves with 1 star anise; remove it with the cinnamon stick.
Unthickened compote: leave out the 10 g cornstarch for a thinner, juicier compote; cook 1 minute less.
Estimated · per serving
Nutrition
Per serving = 1 of 6 servings this recipe makes.
420Calories / serving
0.5gFat
104.0gCarbs
3.0gProtein
66.1gSugar
Whole recipe (6 servings):
~2520 cal ·
3g fat ·
624g carbs ·
18g protein ·
397g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Recipe Rating
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