Plum compote with prosecco

Plums Rome is hot and humid these days, it is such odd weather. Laundry takes ages to dry, it is muggy and grey and still 22C. Normally it would be getting cool by now, and we would be fretting about the centralized condominio heating that only comes on November 15. Still time for that, I suppose. For now we are dressing for autumn and constantly peeling off layers as the days remain weirdly warm. But I am happy about autumn, and ready for crisp cool mornings. At least we do have the lovely orange pumpkin wedges and boxes of mushrooms now available. Soups and stews and risotto await, and more baking.

I was buying some zucchini and bell peppers today for a veggie curry tomorrow, and on the bargain shelf were these lovely Italian plums. Aha! I thought. Time for plommekompott, a Norwegian plum compote. So retro, so simple, and easy to make for tomorrow’s dessert. Might as well enjoy the plums before they vanish for the year, and this will counterbalance a curry nicely. Plum compote Plum compote with prosecco and cardamom
15-16 plums, washed and stoned and halved
90 grammes white sugar
100 ml prosecco, or water
3 cardamom pods
Pinch of cinnamon
Pinch of allspice (or other spices you like)

To thicken, optional:
2 tbs potato flour
4 tbs cold water

Cook the plums with prosecco or water. I had leftover prosecco, so I used that. Add sugar and spices, whatever combination you like, and cook gently until the plums are soft but still retain their shape. Ten minutes or so should be enough. You can stop here, if you wish, and serve the compote warm with a little cold cream or milk on the side.

I like my plommekompott served chilled the next day, and a little thicker, so I thickened this with potato flour. Stir together two tbs of potato flour with four tbs cold water. Take the compote off the heat (important), stir the potato flour/water mixture in and hey presto! It will thicken. Take out the cardamom pods now, or leave them in overnight for more flavour. Keep compote in fridge until ready to serve.

Notes: cornflour could be used for thickening as well; you would need to cook the cornflour a few minutes though, unlike potato flour which is stirred in to hot compote but foes not need cooking. The prosecco was just because we had some open, but water would be just fine as well. With friends visiting and others dropping by for drinks, there is often some alcohol lingering in the fridge. I cannot drink much, but I do enjoy cooking with a splash of wine.

I like my compote with a small splash of milk, just like my grandmother used to serve it. Yoghurt would be good too. You can omit spices, or use others, it is really up to what you like.

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