Plums, Compote
Ingredients
Directions
Make the syrup
Boil the water with saccharin.
Cook the plums
Add the plums and simmer until tender but not broken.
Lift the plums out and place them on a compote dish.
Pour the syrup over the plums.
Serve
Serve cold, optionally with cream.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Plums
- Provide the fruit flavour and, when simmered gently, the soft tender texture of the compote.
- Saccharin
- Provides sweetness to the syrup without adding sugar bulk.
The step that matters
Simmer the plums until tender but not broken. Gentle simmering softens the fruit's cell walls so it becomes tender, while a rolling boil bursts the skins and breaks the fruit apart, spoiling the presentation and leaving a mushy texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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