Roasted Plum Compote

Roasted plum compote naturally sweetened with honey and infused with warming spices and vanilla.

Roasted Plum Compote with Yogurt in Ceramic Bowl

One of the best surprises since moving to Salt Lake City was discovering that our backyard was home to a large plum tree.

Within the last two months, what started as tiny, green, acorn-sized fruit slowly began to grow and transform into beautiful, ripe, purple Italian plums ready for picking.

As a former city-dweller who has always dreamt of having an edible garden, this has been extremely exciting development for me.

And since I quickly found myself with a large quantity of plums, it felt only right to share what we’ve been making with them, especially since we’re still in the throes of plum season. 

This roasted plum compote is the epitome of my particular baking style these days. Simple, easily adaptable, and ingredient-forward. While I love to use fresh fruit in baked goods, more often then not I prefer these types of preparations. Delicious and versatile. 

Close Up Picture of Roasted Plum Compote

Technically, a compote is defined as fruit cooked in syrup on the stovetop. While this recipe and technique is closer to simple roasting, the end result feels like a hybrid of sorts. 

As the plums roast in the oven, they concentrate in flavor and release their juices, which transform into an incredible, thick natural syrup. 

To enhance the fruit’s natural flavor, the plum halves are sprinkled with ground cinnamon (ground ginger and cardamom is also fantastic!) and drizzled with honey. Once cool, we’ll stir in vanilla bean paste or extract. 

How to Make Roasted Plum Compote: 

  1. Preheat oven to 375°F (190°C) with a rack in the center position. 
  2. Place the plums, halved and pitted, cut-side up in a 2-quart capacity baking dish. It is ok if they slightly overlap each other, but try to mostly keep them in a single layer.
  3. Sprinkle ground cinnamon over the plums, then drizzle the honey evenly across the fruit. Bake for 15 minutes, or until the plums have softened slightly, and gently toss with a spoon. Continue baking for an additional 5 to 15 minutes, or until the plums are soft and syrupy, yet still intact. Total baking time will vary depending on the size and ripeness of your fruit.
  4. Set aside on rack to cool – the liquid will become thicker and more syrupy as it cools. Stir in the vanilla paste or extract, if using. Store in a covered container in the fridge for up to a week. 

Roasted Plum Compote on Yogurt with Granola

How to Serve Roasted Plum Compote:

Like any roasted or stewed fruit, this roasted plum compote tastes great on its own or as a topping on a variety of dishes.

My favorite way to serve it is on top of Greek yogurt (with a sprinkling of granola) or slow cooker steel cut oats. The soft and naturally syrupy fruit adds an almost indulgent addition and burst of flavor to any breakfast bowl. 

It also tastes fantastic on top of pancakes, buttermilk waffles, or vanilla ice cream for a quick and easy dessert. 

Roasted Plum Compote with Yogurt in Ceramic Bowl

Roasted Plum Compote

Yield: 4 Servings

Roasted plum compote naturally sweetened with honey and infused with warming spices and vanilla. Serve on Greek yogurt (with a sprinkling of granola) or steel cut oatmeal. This compote also tastes fantastic on top of pancakes, buttermilk waffles, or vanilla ice cream for a quick and easy dessert!

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Ingredients

  • 1 lb ripe, yet firm Italian plums (or other varieties, preferably small in size), halved, and pitted
  • ground cinnamon, for sprinkling (see notes for spice substitutions)
  • 1 tablespoon pure honey
  • 1 teaspoon pure vanilla bean paste or extract

Instructions

  1. Preheat oven to 375°F (190°C) with a rack in the center position.
  2. Place the plum halves cut-side up in a 2-quart capacity baking dish (or alternatively, an 8-inch square baking pan) and spread into an even thin, tighlty packed layer. It is ok if they slightly overlap each other, but try to mostly keep them in a single layer.
  3. Sprinkle ground cinnamon over the plum halves, then drizzle the honey evenly across the fruit. Bake for 15 minutes, or until the plums have softened slightly, and gently toss with a spoon. Continue baking for an additional 5 to 15 minutes, or until the plums are soft and syrupy, yet still intact. Total baking time will vary depending on the size and ripeness of your fruit.
  4. Set aside on rack to cool - the liquid will become thicker and more syrupy as it cools. Stir in vanilla paste or extract, if using. Transfer compote to a container and store in the fridge for up to a week. Best served with yogurt or on top of ice cream, pancakes, or waffles.

Recipe inspired by David Lebovitz.

Notes

Tips for Success:

  • Feel free to substitute the ground cinnamon with other warm baking spices. This compote also tastes great with a combination of ground ginger and cardamom as well.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 70Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 18gFiber: 2gSugar: 16gProtein: 1g

A Beautiful Plate provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician.

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