{image courtesy of le love}

happy monday friends!

this morning, i was thinking of my mom.

my mom loves to cook.

and her cooking inspiration lies in her sunny suburban garden, decorated with a party of fruit trees – lemons, apples, persimmons and plums to name a few. when each fruit is about to fall from the tree, she gathers them into her kitchen and viola! a heavenly homemade dessert.

this year, i’ve decided to find fruit recipes that i can make for her.

my first recipe is an easy and delicious compote, using her rich santa rosa plums and sweet, fragrant rosewater.

compotes are notable because they add flair to any everyday dish – crepes, ice cream, waffles, almond butter sandwiches. and one of my favorite quick breakfasts? greek yogurt with fruit compote.

i can’t wait until the plums are ready to pick off the tree…


{images courtesy of food + wine & bourgeoisbee}
rosewater plum compote
5 pounds plums
1/3 cup fresh lemon juice
1 pound sugar (I used fine-grain organic cane sugar)
3 tablespoons rose water
 (Rose Water can be found in many ethnic and Middle Eastern markets.  
Don’t worry if you can’t locate it, the compote will be delicious without it as well.)

Have a big bowl ready. 
Pit and chop the plums into small 1/2-inch pieces. As you chop place the chopped plums in the bowl and toss with a drizzle of the lemon juice every once in a while. 
When all the plums have been chopped gently toss them with any remaining lemon juice and the sugar. 
Stir in the rose water. 
If you have some time to spare, let the mixture sit for twenty minutes or so.

In your largest, widest, thickest-bottomed pot bring the plum mixture to a boil over medium heat. 
Stir regularly scraping the bottom of the pot to make sure the fruit doesn’t burn. 
Adjust the heat if needed and cook at a lazy boil for about 20-25 minutes, skimming off any foam that develops on top. 
Be mindful of the texture of the fruit, you don’t want to overcook (or over stir) the fruit to the point that it breaks down and goes to mush.
Remove from heat and spoon the compote into individual jars. 
Refrigerate until ready to use. It will keep for about a week like this.
Makes about eight 1/2-pint jars of compote.
{recipe courtesy of 101 cookbooks }
* * * * * * * * *

friends, your sweet thoughts and inspiring comments are the bright spot of my day. please make the jump, hang out and share what’s on your mind. 🙂

Leave a Comment


  1. kirstyb wrote:

    great post – love that first pic x

    Posted 3.16.10 Reply