My F&W
quick save (...)
Herbed and Spiced Plum Compote
© Fredrika Stjärne

Herbed and Spiced Plum Compote

  • TOTAL TIME: 45 MIN plus chilling
  • SERVINGS: 4 1/2 cups
  • FAST

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

  1. 2 pounds firm black or prune plums, pitted and chopped
  2. 2 tablespoons sugar
  3. 1 large garlic clove, finely grated
  4. 1 teaspoon dried savory or mint, crushed
  5. 3/4 teaspoon ground coriander
  6. 1/2 teaspoon Aleppo pepper
  7. 1/4 teaspoon ground fenugreek
  8. Pinch of cinnamon
  9. Kosher salt
  10. Freshly ground pepper
  11. 1/4 cup packed cilantro, finely chopped
  12. 2 scallions, thinly sliced
  13. 2 tablespoons finely chopped parsley
  14. 2 tablespoons finely chopped tarragon
  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.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.