Plum & Apple Compote with Vanilla Custard
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.
- 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
- 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.
- 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.
- To serve, spoon custard into dessert dishes and top each with compote.
Tips & Notes
- 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.
Per serving: 119 calories; 1 g fat (0 g sat, 0 g mono); 37 mg cholesterol; 18 g carbohydrates; 3 g protein; 2 g fiber; 37 mg sodium; 210 mg potassium.
Carbohydrate Servings: 1 1/2
Exchanges: 11/2 other carbohydrate
More From EatingWell
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
Potato salad is a favorite summer dish, but classic versions...
It’s no wonder that the Mediterranean diet is considered to...
Enjoy the world’s healthiest diet with these delicious...
Make your own pickles! Get the most out of summer’s bounty by...
Berries and fresh summer fruit star in our healthy homemade...
Pork tenderloin is an easy and healthy addition to your...
Our healthy pepper recipes, including recipes for bell...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
For a quick and healthy dinner, make one of our easy stir-fry...
While nothing quite beats eating quickly boiled or grilled...
From healthy blueberry muffins and blueberry pancakes topped...
- Ease of Preparation
- Total Time
- 1 hour or less
- 8 or more
- Preparation/ Technique