Plum Raspberry And Red Wine Compote Recipes

PLUM RASPBERRY CRUMBLE

Steps:

• Preheat the oven to 350 degrees.
• In a large bowl, combine the sliced plums, 1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well. Add the raspberries and toss lightly. Pour into a 9 by 12 by 2-inch baking dish.
• For the topping, place the remaining 1 cup of flour, the remaining 1/3 cup of granulated sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. Add the butter and pulse until the butter is the size of peas. Pour the mixture into a bowl, add the oats, and work it with your hands until it's in large crumbles. Add 1/2 cup of the almonds and mix well.
• Spread the topping evenly over the plums, making sure the fruit is covered. Sprinkle with some extra almonds. Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown. Serve warm or at room temperature.

PRUNE-PLUM AND PEACH COMPOTE

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.

PLUM, RASPBERRY AND RED WINE COMPOTE

Steps:

• Combine plums and raspberries in large bowl. Combine wine, 1 1/2 cups water and sugar in large saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Increase heat and boil until reduced to 2 2/3 cups, about 20 minutes. Pour hot wine mixture over plum mixture. Cool. Cover and chill overnight.
• Spoon fruit mixture into dessert glasses or bowls. Top with cream.