Roasted plum compote naturally sweetened with honey and infused with warming spices and vanilla.
One of the best surprises since moving to Salt Lake City was discovering that our backyard was home to a large plum tree.
Within the last two months, what started as tiny, green, acorn-sized fruit slowly began to grow and transform into beautiful, ripe, purple Italian plums ready for picking.
As a former city-dweller who has always dreamt of having an edible garden, this has been extremely exciting development for me.
And since I quickly found myself with a large quantity of plums, it felt only right to share what we’ve been making with them, especially since we’re still in the throes of plum season.
This roasted plum compote is the epitome of my particular baking style these days. Simple, easily adaptable, and ingredient-forward. While I love to use fresh fruit in baked goods, more often then not I prefer these types of preparations. Delicious and versatile.
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