Plum Compote

Preparation info

  • Yield:

    2 lb

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Sugar

Method

Procedure

  1. Melt the sugar in a heavy saucepan. Cook to a pale caramel.
  2. Remove from heat; cool slightly.
  3. Add the butter, star anise, plums, lemon juice, zest, wine, and vanilla.
  4. Bring to a boil, then reduce to a simmer. Cook until the fruit is tender but the pieces remain intact. Cool.