Jazz up ordinary vanilla ice cream with this easy-to-make compote! Tasting of late summer/early fall with sweet-and-tangy ripe plums, fragrant cinnamon, bright lime, and aromatic anise, this elevated spiced compote is a great way to dress up a dinner party.
Ingredients:
- 1 lbs. Pittman & Davis Empress Plums, chopped
- ¼ c. light brown sugar
- ¼ tsp. cinnamon
- ¼ tsp. ground anise (or ½ tsp. anise seeds, lightly crushed)
- Zest of 1 lime
- 2 tablespoons fresh lime juice
- Pinch fine sea salt
Directions:
- Stir together the plums and sugar in a large saucepan. Bring to a boil over medium heat.
- Reduce heat slightly to maintain a low boil. Add the anise and stir often. Continue to cook until fruit is very soft and begins to break down. Gently smash it as you stir. (This can take 5-20 minutes depending on firmness of the plums.)
- Remove from heat once fruit has softened and thick syrup forms. Stir in cinnamon, lime zest, lime juice, and salt. Taste and adjust lime juice as desired – you want a nice balance of sweet and tangy.
- Transfer to a jar. Cover and refrigerate until chilled (at least one hour).
