Assemble the ingredients for this plum sauce right in the pan. Feel free to wing it a bit with proportions especially if you are using homegrown plums; taste to see how sweet or tart you’re dealing with and adjust orange juice and sweetener accordingly. Once roasted, transfer to a jar and keep refrigerated. Enjoy drizzled over yogurt in the morning or serve with pork or wild game at dinner time (on the side or a spoon or two stirred into a pan sauce).
Roasted Plum Compote
makes one 9- by 13-inch pan, resulting in about a pint of compote
Ingredients
- pitted plums to scatter the bottom of a baking dish for homegrown Damsons, halves are fine, for larger plums cut into wedges
- ¼ cup freshly squeezed orange or tangerine juice
- 2 tablespoons brown sugar or half brown sugar, half honey
- 1 tablespoon unsalted butter
- a pinch salt
- a spritz of fresh lemon juice optional
Serve with Greek Yogurt (Fage 2%, Straus, or 365 3.5%); makes a beautiful parfait layered in a tall glass with pistachios (thanks Gayle!)
Instructions
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Preheat oven to 400°F. Prepare the plums and scatter them in a baking dish just large enough to hold them in a single layer. The amounts in this recipe are for a 9- by 13-inch pan.
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Pour the orange juice over the plums, sprinkle with brown sugar, dot with butter, sprinkle the salt, and spritz the lemon juice (if desired). Bake for 20 minutes then turn oven to broil and cook for 4 minutes to thicken the juices and darken the plums in a few spots (keep a close eye on things so it doesn't burn).
