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Herbed and Spiced Plum Compote

The lavishly spiced plum compote from the Republic of Georgia is Anya von Bremzen's mother's favorite condiment for grilled and roasted meats. In early fall, Anya uses slightly under-ripe fresh prunes to make the compote; in spring, rhubarb; and in winter, cranberries.

Slideshow: Condiments

  • Total Time:
  • Servings: 4 1/2 cups
  • Time(Other): plus chilling

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Ingredients

  • 2 pounds firm black or prune plums, pitted and chopped
  • 2 tablespoons sugar
  • 1 large garlic clove, finely grated
  • 1 teaspoon dried savory or mint, crushed
  • 3/4 teaspoon ground coriander
  • 1/2 teaspoon Aleppo pepper
  • 1/4 teaspoon ground fenugreek
  • Pinch of cinnamon
  • Kosher salt
  • Freshly ground pepper
  • 1/4 cup packed cilantro, finely chopped
  • 2 scallions, thinly sliced
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons finely chopped tarragon

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How to make this recipe

  1. In a medium saucepan, combine the plums with 1/2 cup of water and bring to a boil. Simmer over moderate heat, stirring often, until the plums are falling apart, about 20 minutes. Add the sugar and garlic and cook, stirring, until the sugar is dissolved, about 2 minutes. Remove the relish from the heat and let cool.
  2. Meanwhile, in a small skillet, combine the savory, coriander, Aleppo pepper, fenugreek and cinnamon. Toast the spices over moderate heat, shaking the pan, until fragrant, about 1 minute.
  3. Stir the spices into the compote and season with salt and pepper. Scrape the compote into a bowl, cover with plastic and refrigerate until well chilled, about 2 hours. Fold in the cilantro, scallions, parsley and tarragon before serving.

Make Ahead

The compote can be refrigerated for up to 5 days. Stir in the herbs and scallions before serving.

Contributed By Photo © Fredrika Stjarne Published September 2013

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