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!
1lbripe, yet firm Italian plums (or other small varieties)halved and pitted
½teaspoonground cinnamonfor sprinkling (see notes for spice substitutions)
1teaspoonpure vanilla bean paste or extract
Preheat oven to 375°F (190°C) with a rack in the center position.
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, but try to mostly keep them in a single layer.
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.
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.
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.