Best 7 Prune Plum And Peach Compote Recipes

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Prune plum and peach compote is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up fresh or frozen fruit, and it can be made ahead of time, making it a convenient option for busy weeknights. The compote can be served on its own, or it can be used as a topping for pancakes, waffles, yogurt, or ice cream. It is also a popular ingredient in pies, tarts, and cobblers.

Here are our top 7 tried and tested recipes!

EASY PEACH COMPOTE



Easy Peach Compote image

Only 4 ingredients and 15 minutes are needed to make this flavorful peach sauce. Spoon it on top of yogurt, waffles, vanilla ice cream and more!

Provided by Deanne Frieders

Categories     Sides

Time 30m

Number Of Ingredients 5

4 large ripe peaches, peeled and diced (approximately 4 heaping cups)
3 Tbsp honey
2 Tbsp water
2 Tbsp fresh lemon juice
1 tsp ground cinnamon

Steps:

  • Heat a medium sized skillet or saucepan oven medium high heat. Add all ingredients to the pan.
  • Cook, stirring occasionally, until the mixture comes to a boil. Reduce heat to medium low and simmer, stirring occasionally until the peaches are soft and the liquid has mostly reduced, about 10 minutes.
  • Cool slightly before serving, or transfer to a container to store in the refrigerator for up to 4 days.

Nutrition Facts : Calories 119 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1 grams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

APPLE, PEAR AND PLUM COMPOTE



Apple, Pear and Plum Compote image

Provided by Trisha Yearwood

Categories     dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 6

2 cups peeled Granny Smith apples, cut into 1-inch cubes (about 2 medium apples)
2 cups peeled ripe firm pears, cut into 1-inch cubes (about 2 medium pears)
2 cups unpeeled diced plums (about 3 large plums)
1/4 cup honey
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Steps:

  • In a large pot, combine the apples, pears, plums, 1/2 cup water, the honey, vanilla and cinnamon. Bring to a boil, reduce the heat, cover and cook for 30 minutes.
  • Remove the lid and continue cooking until the syrup is reduced and the fruit is tender, another 30 minutes.
  • Cool completely, cover and store in the fridge until ready to serve. Serve alone or on cake.

STONE-FRUIT COMPOTE



Stone-Fruit Compote image

Enjoy this chunky fruit spread on toast with ricotta or spoon it over plain yogurt.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 1 1/3 cups

Number Of Ingredients 7

2 1/4 cups coarsely chopped stone fruit, such as peaches, nectarines, and plums (about 3/4 pound total)
2 tablespoons honey
Coarse salt
1 star anise
2 allspice berries
1 wide strip lemon zest
1 small cinnamon stick

Steps:

  • In a small saucepan, combine fruit, honey, pinch of salt, water, and desired flavor combination (optional). Cook over medium-high, stirring occasionally, until fruit is soft, 8 to 12 minutes. Transfer to a pint-size jar and let cool.

Nutrition Facts : Calories 21 g

PRUNE-PLUM AND PEACH COMPOTE



Prune-Plum And Peach Compote image

Provided by Jacques Pepin

Categories     dessert

Time 20m

Yield Forty servings

Number Of Ingredients 5

4 pounds prune plums
12 to 15 sprigs fresh mint, washed and tied with kitchen string
3 cups fruit preserves (a mixture of plum, raspberry and blueberry jam and currant jelly)
3 cups (1 bottle) dry red wine (a cabernet or merlot)
3 pounds ripe but firm peaches

Steps:

  • Halve the prune plums and discard the pits. Place the plums in a large stainless-steel saucepan with the mint, jam and wine.
  • Peel the peaches with a sharp paring knife or vegetable peeler and cut each of them into six wedges, discarding the pits.
  • Bring the plum mixture to a boil, stirring occasionally, and boil gently, covered, for 2 minutes. Add the peach wedges and bring the mixture back to a boil. Immediately remove the saucepan from the heat and let the mixture cool in the pan. When at room temperature, transfer to a bowl, cover with plastic wrap and refrigerate for at least 4 to 5 hours but for up to 5 to 6 days.
  • At serving time, remove and discard the mint.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 0 grams, Carbohydrate 49 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 32 grams

ROASTED FRUIT COMPOTE



Roasted Fruit Compote image

Peach, plum, and apricot halves are topped with a sweet and spicy sugar mixture and baked until tender.

Provided by In The Raw

Categories     Trusted Brands: Recipes and Tips     In The Raw® Sweeteners

Time 40m

Yield 8

Number Of Ingredients 11

1 tablespoon soft butter
4 ripe firm peaches, peeled, halved, pitted
4 ripe firm plums peeled, halved, pitted
4 ripe firm apricots peeled, halved, pitted
½ cup Sugar In The Raw®
½ teaspoon ground cardamom or cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 teaspoon grated lemon peel
3 tablespoons fresh lemon juice
Mascarpone cheese

Steps:

  • Heat oven to 400 degrees F. Butter 13x9-inch (3-quart) baking dish with 1 tablespoon butter. Place fruit in single layer, cut sides of fruit facing up, in dish. In small bowl, mix Sugar In The Raw, cardamom, ginger, nutmeg and lemon peel. Sprinkle sugar mixture generously over fruit. Drizzle lemon juice over fruit. Bake 20 minutes or until fruit is tender and juices are bubbly. Spoon fruit into 8 dessert dishes and drizzle with some of the roasting juices. Top with spoonfuls of mascarpone.

Nutrition Facts : Calories 168 calories, Carbohydrate 23.6 g, Cholesterol 21.3 mg, Fat 8.1 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 4.4 g, Sodium 20 mg, Sugar 22.2 g

PLUM COMPOTE



Plum Compote image

Provided by Marian Burros

Categories     dessert, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 6

3/4 cup sugar
1 cup dry white wine
4 whole cloves
1 3-inch stick cinnamon
Zest of 1/2 lemon
16 large, firm ripe red or black plums, stemmed

Steps:

  • Combine the sugar, wine, one cup of water, cloves, cinnamon and lemon zest in a saucepan large enough to hold the plums. Bring the ingredients to a boil, and cook, uncovered, for 5 minutes.
  • Add plums, and bring mixture back to a boil; lower heat, and simmer plums for 10 to 20 minutes, depending on their ripeness, until they are tender but still hold their shape. Some plums will be ready before others; remove them as they are. Then when they are all cooked, return the plums to the syrup, remove from heat and let cool.
  • Chill plums in the syrup. Serve over vanilla ice cream or frozen yogurt with some of the syrup, or serve with their syrup topped with whipped cream or creme fraiche.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 0 grams, Carbohydrate 47 grams, Fat 1 gram, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 43 grams, TransFat 0 grams

GREEK PRUNE COMPOTE



Greek Prune Compote image

These prunes make a truly delicious, light sweet. An added plus is that they really take care of the clogged plumbing ;-). Very good for kids having that problem as they think they're just having their dessert.

Provided by evelynathens

Categories     Dessert

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb dried prune
1 cup water
1/2 cup sugar
1 tablespoon honey (greek thyme honey is great for this)
2 -3 whole cloves
1 piece cinnamon stick
1 lemon, rind of (in one long piece)
1 -2 tablespoon metaxa brandy or 1 -2 tablespoon other brandy
Greek yogurt or sour cream

Steps:

  • Soak the prunes overnight.
  • The next morning put them into a pan with the water, sugar, honey, lemon peel and the spices.
  • Simmer until the prunes are tender but not falling apart, about 20 minutes.
  • Remove the lemon peel.
  • Cool and stir in the Metaxa brandy.
  • Serve with a dollop of greek yoghurt or sour cream on top and the lightest sprinkling of cinnamon.

Nutrition Facts : Calories 256.7, Fat 0.3, SaturatedFat 0.1, Sodium 2.4, Carbohydrate 67.9, Fiber 5.4, Sugar 48.4, Protein 1.7

Tips:

  • Choose ripe, fresh fruit. This will ensure the best flavor and texture for your compote.
  • Use a variety of fruits. This will give your compote a more complex flavor and color.
  • Don't overcook the fruit. You want the fruit to be soft, but still hold its shape.
  • Add sugar or honey to taste. The amount of sugar you add will depend on the sweetness of the fruit and your personal preference.
  • Use spices to add flavor. Common spices that are used in compote include cinnamon, nutmeg, and cloves.
  • Serve compote warm or cold. Compote can be served as a topping for yogurt, oatmeal, or pancakes. It can also be used as a filling for pies or tarts.

Conclusion:

Compote is a delicious and versatile dish that can be enjoyed in many ways. It is a great way to use up ripe fruit, and it is also a healthy and nutritious snack or dessert. With a little creativity, you can create your own unique compote that will be enjoyed by everyone.

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