Spicy Plum Compote


A jar of Spicy Plum Compot!

Plums are coming to the end of season but I wanted to share with you this tasty recipe. Spicy Plum Compote is a great addition to homemade muesli (recipe coming soon to http://www.alexisrealfoodwagon.com), yogurt and at the weekend I added it to a beef stew. It’s a versatile fruit that is delicious in many dishes.

The sweet tasting fruit contains a number of healthy nutrients, vitamins and minerals. Plums are a fantastic source of vitamins such as vitamin A and C, folate and vitamin K. The minerals present in plums include potassium, fluoride, phosphorous, magnesium, iron, calcium and zinc. They also supply a good amount of dietary fibre.

The plum has lots of antioxidants which can help treat ailments such as osteoporosis, muscular degeneration, cancer, diabetes and obesity. They can help to maintain healthy levels of cholesterol, cardiovascular health, cognitive health, immune system strength, the nervous system and aid in skin care and blood clotting.

Plums are grown from around early May until late October and in the west they are normally ripe around the Autumn time. For us as a family, we enjoy eating this compote with plain yogurt and it’s a favourite of my husbands to take to work in a glass jar. When I make muesli I like to eat it then too. In my opinion, it’s a compote not to be missed.

Makes 500mls

Equipment needed

  • Sharp knife
  • Chopping board
  • Saucepan
  • Jug
  • Teaspoon


  • Plums x 500g
  • Cinnamon stick x 1
  • Maple syrup or honey x 2 tbsp
  • Water x 50mls
  • Arrowroot x 1 – 2 tsp (optional)


  • Start by removing the stones from the plums.
  • Place the destoned plums in the saucepan along with the cinnamon stick, maple syrup or honey and water.
  • Put on a high heat and bring to the boil.
  • Then turn down the heat to a low temperature and leave to simmer.
  • Leave with a loose lid on for 5 – 10 minutes.
  • The compote should thicken but if you would like it thicker add a teaspoon or two of the arrowroot.
  • Remove from the heat and leave to cool.
  • Place the cooled compote in a sterile jar and place in the fridge.

Spicy Plum Compot

The recipe is quick, simple and easy. It doesn’t take anytime at all to make and I occasionally make this while I’m cooking the dinner. Just saves me a small amount of time later on. The fruit compote normally lasts a couple of weeks before it begins to turn. Although, it’s so yummy it doesn’t last long in this house. We hope you enjoy it as much as we do and if you decide to make it, as always, please enjoy.