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  • Plum compote
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    This compote can also be used in a fool (whip) and you have a delicious and easy dessert.
    By Claus Meyer

    Plum compote

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    Servings: 8

    PREPARATION:

    • 1

      Pour the sour milk into a clean dishcloth and drip off the thin liquid. Let the sour milk drain for a couple of hours until you get a lightly fluid consistence with about 1.3-1.5 l remaining.

    • 2

      If you want a thicker consistence (like cream cheese), drain the sour milk for about 4 hours.

    • 3

      Eat the drained sour milk with plum compote and toasted oatmeal for breakfast.

    • 4

      Toasted oatmeal: Toast the oatmeal flakes in a frying pan until crisp and golden.

      Add honey, butter and salt to the pan and stir well with a wooden spoon until the oatmeal is caramelized.

      Pour the toasted oatmeal flakes into a tray and let them cool.

    • 5

      Plum compote
      Rinse the plums well and pour them into a pot with sugar and the water clinging to them.

      Boil the plums, until they soften and the pits start appearing.

      Filter the compote in a course sieve when it is fully cooked, so the pits remain in the sieve. If the compote is too thin, boil it in a pot, stirring constantly, until it reaches the right consistency.

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  • Servings: 8

    PREPARATION:

    • 1

      Pour the sour milk into a clean dishcloth and drip off the thin liquid. Let the sour milk drain for a couple of hours until you get a lightly fluid consistence with about 1.3-1.5 l remaining.

    • 2

      If you want a thicker consistence (like cream cheese), drain the sour milk for about 4 hours.

    • 3

      Eat the drained sour milk with plum compote and toasted oatmeal for breakfast.

    • 4

      Toasted oatmeal: Toast the oatmeal flakes in a frying pan until crisp and golden.

      Add honey, butter and salt to the pan and stir well with a wooden spoon until the oatmeal is caramelized.

      Pour the toasted oatmeal flakes into a tray and let them cool.

    • 5

      Plum compote
      Rinse the plums well and pour them into a pot with sugar and the water clinging to them.

      Boil the plums, until they soften and the pits start appearing.

      Filter the compote in a course sieve when it is fully cooked, so the pits remain in the sieve. If the compote is too thin, boil it in a pot, stirring constantly, until it reaches the right consistency.

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