Plum Compote -- tart and sweet together . . .

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from sos.cuisine.com


4 servings
Prep 5 min
Cooking 7 min
90 calories per serving

8 plums, red or black, firm-ripe
2 tsp sugar
1/2 cup water

Briefly wash the plums.  Split them in half, then pull them apart and remove the pits.  Add them to a saucepan with the sugar and water.  Cook over medium-low heat, covered, for about 5-8 minutes, until the plums are soft.

Take the pan off the heat and let it cool.  Serve with its juice either lukewarm or at room temperature.

I served the compote over French vanilla ice cream.

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