Do you remember my beautiful plum tree I showed you back in the spring? No matter if you don´t. I knew back then from the enormous amount of blossom it had, following the rainiest winter for over 80 years in Andalucía, that we would have lots and lots of plums.
Of course, we did and we´ve been eating and enjoying them, giving a lot away, and the chickens have thoroughly enjoyed pecking away at those that fell to the ground.
A couple of weeka ago the plums really were coming to an end. The last few clinging on to the tree were looking a little sad and soft, so I decided to turn them into a kind of compôte (rather like a jam) to drizzle over my porridge, or oatmeal, in the winter months. It´s also delicious with ice cream!
You can either peel and stone the plums first, or do as I did – boil and squish! I put them in a large pot and on a gentle heat for about 30 minutes, by which time the skins had popped and the plums were soft.
On with the kitchen gloves and I removed all the stones and skin, then passed the fruit through my trusty mouli. You could also use a stick or regular blender. The prepared fruit weighed 2.3 kgs, so I added just under half the weight of sugar (1kg) and the juice of one lemon. As this started to warm and the sugar dissolved, I added 2 teaspoons of vanilla essence and 2 sticks of cinnamon.
I let it boil quite hard for 5 minutes, removed the cinnamon sticks then poured it into sterilised jars. Now I´m ready for the cold weather and already anticipating my first bowl of porridge with Perfect Plum Compôte!
And now, a confession. I made this last year too (minus the vanilla) and earlier this year I was making ragú for my pasta and fumbling around in my despensa (that´s a little Spanish larder) when I grabbed a jar of this instead of tomato conserva. Can you believe I didn´t notice the difference? We even ate the pasta, initially saying things along the lines of “gosh, you can really taste the sweetness of the tomatoes coming through”. Eventually we decided that the taste was overly sweet (even the minced meat, garlic and red wine couldn´t compete) and the realization of what I had done dawned on me. Not a recipe I´ll be repeating….still can´t believe that we ATE it!!!