Dried Plum and Garlic Compote

This sweet and sour condiment can be served with the appetizers as well as with the main course.

Plus: More Appetizer Recipes and Tips

  • Servings: MAKES ABOUT 1 1/2 CUPS

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  • 1 cup moist pitted prunes (about 6 ounces), quartered
  • 3/4 cup chicken stock or canned low-sodium broth
  • 1 medium onion, coarsely chopped
  • 3 garlic cloves, thinly sliced lengthwise
  • 2 tablespoons red wine vinegar
  • 1 dried red chile
  • Salt

How to make this recipe

  1. In a medium saucepan, combine the prunes, chicken stock, onion, garlic, vinegar and chile and bring to a boil over moderate heat. Reduce the heat to low and simmer, stirring occasionally, until the mixture thickens, about 15 minutes. Discard the chile. Season with salt and serve warm or at room temperature.

Make Ahead

The compote can be refrigerated for up to 3 days. Let return to room temperature before serving.

480523 recipes/dried-plum-and-garlic-compote 2013-12-06T23:24:14+00:00 Deborah Larsson, Claire McKean, Christer Larsson, Jim McKean fall|winter|christmas|cocktail-party|dinner-party|holiday-open-house|thanksgiving|middle-eastern|appetizers-starters|sauces-and-condiments|fast|make-ahead|afternoon-tea august-1998,plum compote,garlic compote,sweet and sour sauces,Christer Larsson,Deborah Larsson,Jim McKean,Claire McKean recipes,dried-plum-and-garlic-compote 480523

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