This year we had been blessed with a lot fruits from the garden and now the plums (European plums or prunes) are just ripe enough.
I decided to create a side dish, which goes with meat (for example roasted pork, chicken or game), but now I think that this (perhaps with less salt, and adapting the spices to your taste) would be lovely as a dessert with vanilla ice cream, Greek plain yogurt or over your morning muesli (or cereals) . Next time…
For the preparation, I used allspice, finely crushed coriander and pepper, but other combinations would work as well. Alternatives could be cinnamon, cardamom, ground ginger, cloves, grated orange zest, garam masala and so on.
Juicy Prune Compote with Spices
- 12 prunes
- 1 tablespoon brown sugar
- ½ teaspoon ground allspice
- 1 pinch pepper
- ½ teaspoon finely crushed coriander seeds
- 1 pinch of salt
- 3 tablespoons water
- 3 tablespoon brandy (or grappa, whisky, …)
- 1 tablespoon butter or margarine
- Wash the prunes, cut into halves and remove the pits.
- In a small bowl combine sugar spices, salt, water and brandy
- In a non-sticky frying pan, heat the butter at medium heat and fry the prunes on the skin side for a few minutes until you see that the skin begins to brown.
- Pour the mixture over the prunes and turn the prunes cut side down.
- Cook until the juice reduces to a thick medium thick sauce and the cut side of the prunes begins to turn brown. Don’t let burn the sugar!
- Immediately remove from the skillet and place in a serving plate.