Foolproof Ume Plum Compote. It is sour and salty pickled plum but it is said very good for healty. Today, we will show you guys how to use this umeboshi. The Plum Compote recipe out of our category Compote!

You can serve this super quick and simple plum dessert with cake, you can spoon plum compote over ice cream, or you can even eat plum compote by itself with whipped cream. You'll want this for topping yogurt, ice cream, waffles, pancakes and more. Fresh plums cooked with vanilla and a touch of sugar. You can Cook Foolproof Ume Plum Compote using 3 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Foolproof Ume Plum Compote

Lets Go Prepare 500 grams of Fresh ume plums.
Lets Go Prepare 300 grams of Sugar.
It's 50 ml of Boiled water or water cooled after boiling.

Italian Plum Compote — The Broken Bread. These past few days have felt extremely fall-ish to me. The sun is starting to set much earlier, and the forest which flows throughout our neighborhood is beginning to shift in color. Compote is made by boiling whole pieces of fruit in a spiced sugar syrup; it can then be served as a pudding, or with yoghurt and granola for breakfast.

Foolproof Ume Plum Compote instructions

Wash the ume plums and take the stem ends off. Pierce each fruit all over with a needle, and put in a pan. Use a large pan so that the ume plums don't bump against each other if possible..
In another pan, bring a generous amount of water, enough to cover the ume plums, to a boil..
Pour the boiling water into the pan with the ume plums. Cover the pan with a blanket or similar to maintain the temperature, and leave for an hour..
After an hour has passed, make another pan ready filled with boiling water. Scoop up the ume plums very, very carefully and transfer them to the other pan. Wrap the 2nd pan up in a blanket and leave for an hour. Repeat this 5 to 6 times..
After the ume plums have been de-bittered, add the sugar to a pan evenly, and pour in 50 ml of boiling water or water that's been boiled and cooled..
Put the ume plums very carefully on top of the bed of sugar..
Heat the pan on the lowest possible heat setting. Melt the sugar, being careful not to let it burn. Simmer for about 40 minutes. The sugar crystals will disappear with time..
When the sugar has completely melted it's done! Put the ume plums in a storage container with the syrup. The sugar will have permeated the plums the next day..
Stick 3 needles like this with tape on the end of a disposable chopstick to pierce the plums quickly..
I used a generous amount of sugar so that the ume plums keep longer. Adjust the amount of sugar to your taste..
If you are using fully ripe yellow ume plums, use water that's about 80°C, not quite boiling. Ripe ume plums aren't very bitter, so you only need to repeat this process twice..
Use 2 pans. Put the ume plums in one pan so that theres space in between them as shown in the photo. When the plums have been de-bittered, bring water to a boil in the 2nd pan..
Transfer the ume plums verrry careful with a spoon. Do not let them bump against each other! After removing their bitterness, simmer in sugar. They'll still be quite tart when freshly made..

Compote is the simplest way to transform plums into a sophisticated and delicious dessert or yummy breakfast. Serve on yoghurt or with whipped ricotta. Ume plums grow on large broad-leaved trees with a very short growing season. The fruits usually start ripening in late spring and lasting through early summer. Known for its beautiful pink flowering, the plum blossom is a special time for the Japanese as it signals the end of winter and the arrival of spring.