Plum Compote with Cointreau
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Total Time | 1 hr 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 750 g plums
- 40 grams sugar
- 1 packet vanilla sugar
- 1 shot Cointreau
- 1 pinch (s) cinnamon powder
- 1 stick cinnamon
Print Recipe
Pin Recipe Instructions
- Wash the plums and remove the stones. Cut the plums into quarters and place in a saucepan, mix with sugar (if you like it sweet, add a little more sugar) and vanilla sugar. Add the cinnamon powder and let it steep for an hour.
- The sugar draws enough liquid out of the fruit so that no additional juice is required.
- After an hour add the cinnamon stick and the Cointreau and bring to the boil. Let simmer for 5 minutes.
- After cooling, you can of course eat the compote straight away, but it tastes best if you let it steep for a few hours.
- If you fill the compote into jars while it is still hot and close it, it will keep for a while.
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