Sweets – Armstrongpalooza

Plum Compote - 2 recipes The amount of sugar you like depends on the sourness of the plums. Taste and add more sugar if you wish. Serve with yogurt, ice cream or sweetened mascarpone cheese. Plum Compote #15 lb plums (3.6 kg)1/3 cup fresh lemon juice1 lb white sugar (454 g or you can use fine grain organic cane sugar)3 tbsp rose waterPlum Compote #23 cups red or yellow plums (quartered and pitted ~ 1 kg)1/2 cup white sugar1 lemon (rind strips and juiced )1/4 tsp ground cinnamon1/4 tsp ground cloves Plum Compote #1Have a big bowl ready. Pit and chop plums into small ½ inch pieces. As you chop, place the chopped plums in the bowl and toss with a drizzle of the lemon juice every once in a while. When all the plums have been chopped gently toss them with any remaining lemon juice and the sugar. Stir in the rose water. If you have some time to spare, let the mixture sit for twenty minutes or so. In your larges, widest, thickest bottomed pot, bring the plum mixture to a boil over medium heat. Stir regularly scraping the bottom of the pot to make sure the fruit doesn’t burn. Adjust the heat if needed and cook at a lazy boil for about 20-25 minutes, skimming off any foam that develops on top. Be mindful of the texture of the fruit, you don’t want to overcook (or over stir) the fruit to the point that it breaks down and goes to mush. Remove from heat and spoon the compute into individual jars. Refrigerate. Plum Compote #2Place plums and sugar in a saucepan. Using a vegetable peeler, peel off strips of lemon rind and add to saucepan. Squeeze lemon to make 1 tbsp juice, add to saucepan along with the spinces. Bring to a boil. Reduce heat and simmer until the plums are tender, about 10 minutes. Serve warm or cool. (Make ahead; cover and refrigerate up to 3 days.) Dessertcompote, fruit, plum