Santa Rosa Plum with Lavender Compote Recipe
Seasonal compotes are a favorite way to enjoy our favorite fruits. This summertime compote featuring the prized Santa Rosa Plums is floral and sweet. The perfect topping for vanilla ice cream or any breakfast treat like pancakes.
Ingredients
- ½ cup light brown sugar
- ½ cup water
- 3 small sprigs fresh culinary grade lavender
- 1 pound diced plum chunks
- 1 teaspoon lemon juice
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the lavender simple syrup by stirring together the brown sugar and water in a non-reactive sauce pan over medium heat. Stir until sugar dissolves. Add in the lavender and allow to steep 30 minutes. Remove lavender sprigs.
- Slice plums in half and remove the pits. Dice plum halves into ¼ inch pieces. Add diced plums to the large, nonreactive saucepan with the simple syrup. Bring mixture to a simmer over medium low heat.
- Once the plums release their juice within the first five minutes of cooking, add the lemon juice.
- Turn the heat to medium and cook for another 15 to 20 minutes, stirring occasionally, to encourage fruit to release their juice and thicken with the help of the simple syrup and lemon juice.
- Remove from heat and stir in vanilla extract. Allow to cool completely before storing or serving. The juices will thicken as the compote sits.
Tried this recipe?Let us know how it was!