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Vanilla & Ginger Roasted Plum Compote

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Serves six.

  • by Molly Stevens from Fine Cooking
    Issue 59

  • 6 ripe but firm black or red plums
  • Butter for the baking dish
  • 3 to 4 Tbs. granulated sugar
  • 1 tsp. grated lemon zest
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. rum, preferably dark
  • 1-1/2 tsp. pure vanilla extract
  • 1/2 tsp. grated fresh ginger
  • Pinch salt
  • Vanilla ice cream for serving

Heat the oven to 425°F. Cut the plums in half, discard the pits, and slice the halved plums into four wedges each. Generously butter an 8x11-inch baking dish (or one just large enough to hold the plums).

In a mixing bowl, toss the plums with 3 Tbs. of the sugar, the lemon zest, lemon juice, rum, vanilla, ginger, and salt. Toss well. Taste one of the plum wedges; if it’s still tart, sprinkle in the remaining 1 Tbs. sugar. Pour into the baking dish and roast, gently stirring occasionally, until the plums are tender and juicy, 10 to 20 minutes. Don’t overcook them or they’ll fall apart.

Let the plums cool for at least 5 minutes or up to an hour before serving. Serve the plums hot or warm with vanilla ice cream and spoon the juices over the top.

nutrition information (per serving):
Size : with 1/2 cup ice cream; Calories (kcal): 210; Fat (g): 8; Fat Calories (kcal): 70; Saturated Fat (g): 5; Protein (g): 3; Monounsaturated Fat (g): 3; Carbohydrates (g): 31; Polyunsaturated Fat (g): 0; Sodium (mg): 75; Cholesterol (mg): 30; Fiber (g): 2;

Photo: Scott Phillips

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