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End-Of-the-Summer Pluot Compote

Working with Stone Fruit Hybrids

Oct 16, 2008 Lindsey Danis

This flavorful compote puts the season's last stone fruit to memorable use in a project that's perfect for canning or freezing for the next time you need a bite of summer

Pluots are a plum and apricot hybrid, developed in recent decades by Floyd Zaiger. Over the last few years, a wide array of pluot varieties have made their way to farmers' markets and grocery stores, with some popular varieties including the Flavor King, Flavorosa, Dapple Dandy and Flavor Heart.

While these different types of pluot showcase an array of skin and flesh colors, they share a common sweetness greater than that of either of their parents, the plum or apricot. Pluots tend to be sweet and juicy like a plum--none of the apricot's meaty texture--but with the apricot's feel on the back of your throat. Like the apricot, however, the pluot's flavor grown more complex and robust when the fruit is cooked.

An aprium is a plum-apricot hybrid that contains more apricot than plum, while a pluot has more plum than apricot. Another common hybrid is the plumcot, equal percentage apricot and plum. Wikipedia has some good general information about the history and makeup of the pluot. CNN has a fascinating profile of Floyd Zaiger and many of his other creations.

This easy compote can be made using any variety of pluot you have on hand, and need not be restricted to the end of the season fruits! However, late season varieties tend not to have the same depth of flavor, sweetness or acid, that make for that perfect piece of fruit. Cooking concentrates the flavors and ramps up the sweetness, leaving you with a delicious memory of summer that can last all year long.

End-of-the-Season Pluot Compote

makes approximately two quarts

Ingredients:

3 pounds pluots
2 cups sugar
1 vanilla bean, split and scraped
zest of two oranges
2-3 sprigs lemon verbena (*other aromatics, such as rose geranium or thyme, could also be substituted)

Directions:

Cut fruit into small, uniform chunks.
Place all ingredients in a large pot and toss thoroughly.
Cook on medium-high heat, stirring occasionally.
Lower the heat as the fruit breaks down, once the juices are released and it starts to thicken. As the compote gets jammy, it's more susceptible to scorch on on the bottom, so make sure the heat is low and stir often.
The compote is finished when it begins to hold together.

Keeps in a sealed container, refrigerated, for two weeks, or properly canned/frozen indefinitely.

This compote would be delicious heated and served over ice cream, served with toast or biscuits, spooned into thumbprint cookies or put to any use your imagination desires!

The copyright of the article End-Of-the-Summer Pluot Compote in Seasonal Cooking is owned by Lindsey Danis. Permission to republish End-Of-the-Summer Pluot Compote in print or online must be granted by the author in writing.