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 

Anya von Bremzen
September 2013

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Credit: © Fredrika Stjärne

Recipe Summary test

total:
45 mins
Yield:
4 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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