Plum & Apple Compote with Vanilla Custard

2 Reviews
From: EatingWell Magazine Fall 2004

Jennifer Sanders of Cambridge, Ontario, came up with this winning combination of plums and apples, which she stews into a compote and accompanies with a light and comforting custard sauce.

Ingredients 12 servings

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  • 12 prune plums, or 8 red or black plums, pitted and chopped
  • 1/3 cup apple cider
  • 1/4 cup sugar, or
  • 1/4 teaspoon ground cinnamon
  • 4 large apples, such as Mutsu (Crispin), Fuji or Gala
  • 1 1/2 cups 1% milk, divided
  • 1/4 cup sugar, or
  • 1 tablespoon cornstarch
  • Pinch of salt
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract

Preparation

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  1. To prepare compote: Combine plums, cider, 1/4 cup sugar (or Splenda) and cinnamon in a medium saucepan; bring to a simmer over medium heat. Cook, stirring occasionally, until the plums are soft and falling apart, about 5 minutes. Remove from the heat. Peel and grate apples. Stir the grated apples into the plums. Spoon the compote into a large bowl and chill in the refrigerator.
  2. To prepare custard: Heat 1 cup milk in a saucepan over medium heat until steaming; do not boil. Mix 1/4 cup sugar (or Splenda), cornstarch and salt in a medium bowl. Add eggs and whisk until smooth. Whisk in the remaining 1/2 cup cold milk. Add the heated milk to the egg mixture, whisking constantly. Return the mixture to the saucepan. Cook over low heat, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in vanilla. Transfer the custard to a clean bowl and let cool slightly or refrigerate until chilled.
  3. To serve, spoon custard into dessert dishes and top each with compote.
  • Make Ahead Tip: Refrigerate compote and custard in separate containers for up to 2 days.
  • Ingredient Note: In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. For nonbaking recipes, we use Splenda Granular (boxed, not in a packet). For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes (1/2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup.
  • When choosing any low- or no-calorie sweetener, be sure to check the label to make sure it is suitable for your intended use.

Nutrition information

  • Serving size: 1/2 cup
  • Per serving: 116 calories; 1 g fat(0 g sat); 2 g fiber; 25 g carbohydrates; 3 g protein; 9 mcg folate; 33 mg cholesterol; 22 g sugars; 0 g added sugars; 349 IU vitamin A; 8 mg vitamin C; 50 mg calcium; 0 mg iron; 38 mg sodium; 201 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 11/2 other carbohydrate

Reviews 2

March 12, 2010
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By: lylvita
This was so easy and delicious! To cut the calories, next time I will only use half the amount of sugar in the custard.
October 12, 2009
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By: EatingWell User
I made this last night for dessert and it was awesome. It tastes like Fall and it's very comforting. I halfed the recipe and used three packets of truvia for my sugar substitute. I also left the apples a bit uncooked so there was a nice bite to them. We served the whole thing hot, because in my family we never have cooled custard and fruit. This was a great recipe! It'd also be good for entertaining. I put leftover compote in my cereal this morning... yummm!