Delicious Livings Compote Of Plumspluots W Fresh Ginger Recipes

VANILLA ICE CREAM WITH PLUM COMPOTE

Vanilla Ice Cream with Plum Compote image

Even plums that are less than perfect taste fabulous when they're stewed into a compote. Adrizzle of honey over the ice cream hardens like hot fudge, becoming wonderfully chewy.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 5

Ingredients

1/2 cup sugar
6 firm, ripe black plums (about 1 3/4 pounds)
1 1/2 pints vanilla ice cream
Honey, for drizzling
Fresh thyme, for garnish

Steps:

Bring sugar and 1/2 cup water to a boil in a medium saucepan. Meanwhile, pit each plum, and cut it into 8 to 12 chunks.
When sugar mixture boils, add plums, and return to a boil. Cook 2 minutes. Cover; reduce heat, and simmer until plums begin to break down, about 7 minutes. Remove lid; simmer until mixture is saucy, about 10 minutes more.
Transfer plums to a large bowl using a slotted spoon (so excess syrup can drip back into pan). Cook syrup over high heat until it is very bubbly and has the consistency of warm jelly, about 10 minutes. Pour syrup over plums, and let cool slightly.
Divide compote among six dessert bowls. Top each serving with a large scoop of ice cream. Drizzle with honey, and sprinkle with thyme leaves or sprigs.

DELICIOUS LIVING'S COMPOTE OF PLUMS/PLUOTS W/ FRESH GINGER

Delicious Living's Compote of Plums/Pluots W/ Fresh Ginger image

From Delicious Living magazine. "A little ginger and honey make cooked plums even more delectable. In about two minutes they start to release their juices, and as they sit, they'll release even more, creating fruit compote. There's no need to limit your fruit to plums; you could slice in a peach or nectarine that's a little on the firm side, or add a handful of berries at the end, or pitted cherries. I like these plums just as they are, but also with a spoonful of coffee or vanilla ice cream and a topping of toasted sliced almonds." I reduced the yield and used one black plum and one pluot with the test recipe. Also, I didn't have time to make ice cream or even whipped cream and with our servings lightly drizzled a small amount of heavy cream over the fruit. Next time I'll try a dollop of Greek yogurt!

Provided by COOKGIRl

Categories Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

6 large plums, in season
1 1/2 tablespoons butter
2 tablespoons orange blossom honey (I used local honey and added 1 teaspoon of orange blossom water) or 2 tablespoons honey and 1 teaspoon orange blossom water (I used local honey and added 1 teaspoon of orange blossom water)
1 teaspoon freshly grated ginger (reduced from 1 tablespoon because I wanted a subtle ginger taste)
1/8 teaspoon ground cardamom (switched from ground ginger)

Steps:

Rinse plums and slice into wedges about ¾-inch thick at their widest part.
In a 10-inch skillet over medium-high heat, melt butter with *honey, grated ginger and ground cardamom. *Note: If using orange blossom water, stir it in at the end when you remove the pan from the burner.
When the mixture is saucy, add plums.
Increase heat and cook, moving fruit around pan about every 20 seconds so that cut surfaces take on some color and juices begin to flow, 2-3 minutes.
Stop cooking when juice just coats fruit.
Remove from heat and transfer to a serving bowl, scraping in all pan liquid.
Serve warm or cool.

Nutrition Facts : Calories 63.2, Fat 2.3, SaturatedFat 1.4, Cholesterol 5.7, Sodium 19.3, Carbohydrate 11.3, Fiber 0.9, Sugar 10.2, Protein 0.5

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