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Vanilla & Ginger Roasted Plum Compote

Scott Phillips

Servings: six.


  • 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

Nutritional Information

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


  • 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 8×11-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.


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