Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, foolproof ume plum compote. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
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Foolproof Ume Plum Compote is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Foolproof Ume Plum Compote is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook foolproof ume plum compote using 3 ingredients and 13 steps. Here is how you cook it.
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The ingredients needed to make Foolproof Ume Plum Compote:
- Make ready 500 grams Fresh ume plums
- Get 300 grams Sugar
- Get 50 ml Boiled water or water cooled after boiling
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. 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. Pour into the baking dish and roast, gently stirring occasionally, until the plums are tender. Good News The plums in this tangy-sweet compote are rich in vitamin C, and the milk and yogurt are great sources of calcium.
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Instructions to make Foolproof Ume Plum Compote:
- 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.
Pour into the baking dish and roast, gently stirring occasionally, until the plums are tender. Good News The plums in this tangy-sweet compote are rich in vitamin C, and the milk and yogurt are great sources of calcium. Serve the compote with the yogurt in bowls. 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. Compote is the simplest way to transform plums into a sophisticated and delicious dessert or yummy breakfast.
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