Plum Compote Recipe (Zwetschkenröster)
I've only ever made this recipe with Austrian Hauszwetschken, grown on my family's fruit trees, but I'm sure you can make an equally tasty compote with other types of plum or damsons. It's a quick and simple recipe, makes enough for several portions of the plum sauce and can easily be frozen.
- 125 g water
- 2 cloves
- 1 small cinnamon stick
- 1 lemon juice only
- 150 g sugar
- 1 kg plums de-stoned and halved
How to make plum compote (Zwetschkenröster)
Place the water, cloves, cinnamon stick, lemon juice and sugar in a large pot.
Bring to a boil, simmer for a few minutes, then add the de-stoned and halved plums.
Bring to a boil, then cover with a lid.
Slowly simmer until the plums have softened sufficiently.
Once the skin is coming off and curls up and the plums dissolve, the compote is ready.
Set aside to cool. Serve warm or cold.