Plum Compote Dessert Sauce
If you missed yesterday’s post, I shared one of my absolute favorite recipes of late: copycat Pinkberry ice cream.
For you non west-coasters (… I suppose that now includes me as well), Pinkberry is the iconic tart frozen yogurt. I’ll never forget the first time I had it, way before there were fro-yo stands on every corner. BL and I were visiting his friends in LA, who were all raving about this new “healthy” dessert place. Let’s go!
Well, a decade-plus later, tart fro-yo is nothing special. Unless you make your own! For a fraction of what it costs in stores, you can enjoy homemade tart fro-yo with whatever toppings you’d like. Forget dropping $5 on a measly amount of yogurt and fruit. For the same price, you can create an entire batch.
I love pairing my fro-yo with fruit (and lots of mochi). After a surplus of plums a few weeks ago, I decided to make this simple dessert sauce that tastes great on everything from waffles to pancakes to you guessed it, frozen yogurt.
Just like my fro-yo recipe, this one is super easy. Chopped plums, water, a pinch of sugar and vanilla. Bring to a boil, then reduce until syrupy. Puree in a blender or food processor and you are done! This will keep for a week in the fridge, so get ready to top anything and everything.
When I’m not eating dessert, I love this drizzled over oatmeal and yogurt parfaits.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Fresh Plum Compote Dessert Sauce for Frozen Yogurt
Equipment
Ingredients
- 1 1/2 pounds fresh plums, sliced
- 1/2 cup water
- 2 tablespoons cane sugar
- 1/2 teaspoon vanilla extract
Instructions
- Combine all ingredients together in a saucepan and simmer for 10 minutes until plums have softened.Â
- Transfer to a blender and puree; either coarsely chopped or fully pureed depending on preferred consistency.Â
- Chill for 30-40 minutes in the fridge, then drizzle over frozen yogurt, ice cream, yogurt, waffles, pancakes and more!Â
This looks great. How long will it keep in a Milner jar in the fridge?
About 3-4 days
A friend gave me rather a lot of tiny, relatively flavourless yellow plums, so I figured I had nothing to lose by stewing them. Followed your recipe, and I am absolutely astonished by how flavourful the sauce turned out! Since I have a LOT of it, several small packages of compote have landed in my freezer for future use. Tonight, we will have some on ice cream. Thank you for this recipe, because I had NO IDEA what to do with them.
So glad you liked it! Thanks!
Do you have to peel the plums?
You don’t have to peel!
If I were to triple this recipe do you think it is safe for canning? There isn’t any acid added and I am nit sure there is enough sugar either, but I am interested in your opinion.
Hi Victoria– I’m not a master canner, so I’d feel uncomfortable saying yes to this as it wasn’t developed/tested for safe canning. I recommend this website if you wanted to see what proportions you would need to can: https://nchfp.uga.edu/publications/publications_usda.html
Made this as a dipping sauce for homemade cheesecake eggrolls. I used artificial zero calorie sweetener instead of sugar in this and the cheesecake filling for the eggrolls. I just have to say, it was delicious! Thanks for this simply wonderful recipe!