Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 400 g plum (s), yellow
- 400 g mirabelle plums
- 150 grams sugar
- 4 cl rum, brown
- 800 ml water
- 2 sticks cinnamon
- 1 vanilla pod (s)
Print Recipe
Pin Recipe Instructions
- Put the sugar in a saucepan and let it melt, when it turns light brown, immediately deglaze with the rum. Add water and spices.
- Stone and halve or quarter the plums and mirabelle plums and divide between the glasses. Pour the stock over and close the glasses.
- Put the glasses in a saucepan and fill with enough water that it is just over halfway. Heat to at least 90 degrees. If bubbles form in the jars, switch off the stove, but leave the jars to stand for another 20 minutes with the lid closed. When the time is up, take it out and let it cool down.
- Only when the compote has cooled down completely, remove the clamps from the glasses (if present).
- Tastes great with steamed noodles, Kaiserschmarren or just plain!
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below