Prune-Plum And Peach Compote
- Total Time
- 20 minutes, plus refrigeration
- Rating
- Notes
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Ingredients
Yield:Forty servings
- 4pounds prune plums
- 12 to 15sprigs fresh mint, washed and tied with kitchen string
- 3cups fruit preserves (a mixture of plum, raspberry and blueberry jam and currant jelly)
- 3cups (1 bottle) dry red wine (a cabernet or merlot)
- 3pounds ripe but firm peaches
Ingredient Substitution Guide
Nutritional analysis per serving (40 servings)
118 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 2 grams dietary fiber; 19 grams sugars; 1 gram protein; 10 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Halve the prune plums and discard the pits. Place the plums in a large stainless-steel saucepan with the mint, jam and wine.
- Step 2
Peel the peaches with a sharp paring knife or vegetable peeler and cut each of them into six wedges, discarding the pits.
- Step 3
Bring the plum mixture to a boil, stirring occasionally, and boil gently, covered, for 2 minutes. Add the peach wedges and bring the mixture back to a boil. Immediately remove the saucepan from the heat and let the mixture cool in the pan. When at room temperature, transfer to a bowl, cover with plastic wrap and refrigerate for at least 4 to 5 hours but for up to 5 to 6 days.
- Step 4
At serving time, remove and discard the mint.
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MW
What is this used on? The addition of wine makes me wonder if it's used like a sauce, maybe as an accompaniment to meat?
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