Easy Plum Compote Recipe

Make this delicious Plum Compote in just 15 minutes with 4 simple ingredients. The plums break down into a delicious fruit sauce, perfect warm or cold on ice cream, yogurt, oatmeal etc...

For this delicious plum compote, you simply need to heat the plums with a little sugar, lemon juice and cinnamon until it starts to break down! It's super easy and tasted divine.

It becomes a thick fruit compote in just a few minutes and it's perfect served on yogurt, ice cream waffles etc...

It's a versatile sauce that's perfect for using up seasonal plums!

What is compote?

Compote is fruit that is cooked until it breaks down, with a little sugar added. It's less sweet than jam and quicker to make, but it doesn't last as long.

It's a great way to use up seasonal fruit and turns it into a thick chunky plum compote that's perfect for topping ice cream, waffles, oatmeal and much more.

Why you'll love this recipe

Perfect to use up plums that are past their best.
A deep sweet/tangy flavor.
Perfect warm or cold.
A great breakfast-topper for pancakes, waffles, toast.
Ready in minutes.
Less sweet than jam.

Ingredients

You only need a few simple ingredients to make this easy plum compote!

Plums - any fresh, ripe plums work - or use frozen (just cook it a little longer)
Sugar - use any sugar: organic, vegan, brown, sugar-in-the-raw
Lemon juice - or substitute orange or clementine juice.
Cinnamon stick - or use ¼ teaspoon ground cinnamon.

Step by step tutorial

Wondering how to make plum compote?

This is SUCH an easy recipe! Seriously, if it's your first time making compote, you'll wonder why it isn't your go-to way to use up fruit.

Follow these step by step photos, then scroll down to the recipe card for the full ingredients list and method.

Wash and halve the plums. Remove and discard the stones, leave the skin on them and cut into quarters.

Add the sugar, water, lemon juice and cinnamon stick to a pot. Heat for a few minutes until the sugar dissolves.

Add the plums and bring to the boil.

Reduce the heat and cook, stirring occasionally, for 7-10 minutes or until the fruit begins to break down.
The syrup will thicken slightly as it cools.
Enjoy warm or allow to cool and store in a jar in the fridge for up to 10 days.

Tips

• There's no need to peel the plums. Not only is it a fiddly, messy job, but the skins add color, taste and fibre to the compote.
• The color of your compote will depend on the variety of fruit you use.
• Try adding in two star anise for another great flavor.
• The cinnamon stick is optional, but does give a great taste. Substitute for ¼ teaspoon ground cinnamon if you don't have a stick.
• Swap the lemon juice for orange juice for a different flavor.
• Try with 2 tablespoon maple syrup instead of sugar.
• Still have more plums to use up? Try Stewed Plums. They're less of a sauce and are more like poached plum halves.
  

Storage and freezing

Fridge: Keep in a lidden jar in the fridge for up to 10 days.

Freezer: Store the completely cooled compote in a freezer-safe bag or container for up to two months.

What is a compote used for?

Compote is really versatile. I love to use it in many ways, including these serving suggestions:

Pancakes (try it on my vegan pancakes)
Waffles (try my vegan waffles)
Cinnamon French Toast
Ice cream
Yogurt
Oatmeal
On cheesecake
Spread on cake

How to freeze plums

Plums are very abundant when they're in season. I like to batch freeze them so I have them in the winter to make this awesome plum compote and other recipes.

To freeze plums, simply halve them and remove the stone. Depending on what you'll use them for, you can leave them as halves, slice them or chop them into chunks.

Place them in a single layer on a baking sheet and freeze until solid (a few hours to overnight depending on your freezer and the size of the plums). Then transfer to a freezer-safe container. Freezing them first on a tray stops them from freezing in a clump.

What can I do with frozen plums?

For most uses, you won't need to defrost them first.

Whiz the frozen fruit into smoothies or put through a juicer.

You can use the plums frozen in the pan for this compote, jam or chutney.

Add frozen plums to a pastry shell, bake it and you'll have a quick and easy pie. Or try it in a crisp/crumble.

Use the plums in cakes and other bakes.

Dip frozen plum chunks into melted chocolate for a tasty treat.

Compote Recipes

If you love this plum compote recipe as much as we do, then be sure to try these other tasty (and easy!) fruit compote recipes.

Raspberry Compote
Blackberry Compote
Mango Compote
Pineapple Compote
Apple Compote with Cinnamon and Raisins
Peach Compote
Blueberry Compote
Rhubarb Compote
Strawberry Compote

Check out this list of the BEST Fruit Compote Recipes

Get the recipe

Check out the Veggie Desserts + Cakes cookbook on Amazon

Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this food blog. I love sharing vegetarian and vegan recipes with you all.
Kate x

📖 Recipe

Easy Plum Compote

Kate Hackworthy | Veggie Desserts

Make this delicious Plum Compote in just 10 minutes with 4 simple ingredients. The plums break down into a delicious fruit sauce, perfect warm or cold on ice cream, yogurt, oatmeal, waffles and more.

5 from 17 votes

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Prep Time 3 minutes mins

Cook Time 7 minutes mins

Total Time 10 minutes mins

Course Condiments, Dips and Spreads

Cuisine American, French

Servings 6

Calories 53 kcal

Equipment

• Pot

Ingredients

 

• 7 plums
• 2 tablespoons granulated sugar
• 1 tablespoons lemon juice or orange juice
• 2 tablespoons water
• 1 cinnamon stick optional

Instructions

 

• Wash and halve the plums. Remove and discard the stones, leave the skin on them and cut into quarters.
  
• Add the sugar, water, lemon juice and cinnamon stick to a pot. Heat for a few minutes until the sugar dissolves.
  
• Add the plums and bring to the boil.
  
• Reduce the heat and cook, stirring occasionally, for 7-10 minutes or until the fruit begins to break down. The syrup will thicken slightly as it cools.
  
• Enjoy warm or allow to cool and store in a jar in the fridge for up to 10 days.

Video

Notes

 

• There's no need to peel the plums. Not only is it a fiddly, messy job, but the skins add color, taste and fibre to the compote.
• The color of your compote will depend on the variety of fruit you use.
• Try adding in two star anise for another great flavor.
• The cinnamon stick is optional, but does give a great taste. Substitute for ¼ teaspoon ground cinnamon if you don't have a stick.
• Swap the lemon juice for orange juice for a different flavor.
• Try with 2 tablespoon maple syrup instead of sugar.

Storage and freezing

Fridge: Keep in a lidded jar in the fridge for up to 10 days.

Freezer: Store the completely cooled compote in a freezer-safe bag or container for up to two months.

Serving suggestions

Compote is really versatile. I love to use it in many ways, including these serving suggestions:

• Pancakes (try it on my vegan pancakes)
• Waffles (try my vegan waffles)
• Cinnamon French Toast
• Ice cream
• Yogurt
• Oatmeal
• On cheesecake
• Spread on cake

 More compote recipes

• Raspberry Compote
• Blackberry Compote
• Mango Compote
• Pineapple Compote

 

Nutrition

Calories: 53kcalCarbohydrates: 13gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 121mgFiber: 1gSugar: 12gVitamin A: 266IUVitamin C: 8mgCalcium: 10mgIron: 1mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.