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Herbed and Spiced Plum Compote
© Fredrika Stjärne

Herbed and Spiced Plum Compote

  • SERVINGS: 4 1/2 cups

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.