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Summeripe Plum-Herb Compote

Summeripe Plum-Herb Compote

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Summeripe Plum-Herb Compote

  • Author: Peggy Thurlow
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35


Summeripe Plums and fragrant herbs blend together brilliantly to create this delicious & versatile compote to serve with grilled pork, chicken, or alongside the Angel Red Pomegranate-Glazed Lamb Chops. A combination of Summeripe plums and Summeripe plumcots can be used to add a unique and delicious twist to this delightful stone fruit inspired recipe.


  • 1/22 pounds Summeripe plums (4 to 5 plums) chopped. May use a combination of Summeripe plums and Summeripe Plumcots
  • 1/2 cup water
  • 1/4 cup sherry cooking wine
  • 2 tablespoons sugar
  • 1 large garlic clove, pressed or minced
  • 1 teaspoon dried savory
  • 3/4 teaspoon coriander
  • 1/2 teaspoon ground ancho chili powder
  • 1/4 teaspoon ground fenugreek
  • 1/4 cup packed cilantro, finely chopped
  • 2 scallions, thinly sliced
  • 2 tablespoons finely chopped flat leaf parsley
  • Pinch of cinnamon
  • Kosher salt and freshly ground pepper


  1. In a medium saucepan, combine the plums with water and cooking sherry. Bring to boil. Simmer over moderate heat, stirring often, until the plums are falling apart, about 20 minutes.
  2. Add the sugar and garlic and cook, stirring, until the sugar is dissolved, about 2 minutes. Remove compote from the heat and let cool.
  3. Meanwhile, in a small skillet, combine the savory, coriander, anchor chili powder, ground fenugreek and cinnamon. Toast the spices over moderate heat, shaking the pan, until fragrant, about 1 minute.
  4. Stir the spices into the compote and season with salt and pepper. Scrape the compote into a bowl and fold in the cilantro, scallions and parsley.


  • Serving Size: 8
  • Calories: 53
  • Sugar: 10
  • Sodium: 68
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 13
  • Protein: 1
  • Cholesterol: 0