ReceptnaptárPrune Compote
This compote is made with prunes, so it can be prepared all year round, and it is especially good with winter roasts. During cooking the prunes plump up and a thick, sweet-and-sour syrup forms, freshened by lemon. It is a traditional accompaniment to roast goose, duck and pork, and it is also excellent for breakfast with yoghurt.
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Ingredients
Method
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- Wash the prunes thoroughly.
- Put them in a pot with the water, the sugar and the lemon zest.
- Bring to a boil, then simmer over medium heat, covered, for 15-20 minutes, until the prunes are tender and have absorbed the water.
- Stir in the lemon juice, and cook for a further 2-3 minutes.
- Remove from the heat, and let cool to lukewarm.
- Serve the prunes together with their syrup, portioned into bowls.
- Garnish with orange slices, if desired.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Choose pitted prunes, because this makes the compote easier to eat and safer for small children.
- A little cinnamon or a splash of red wine in the cooking liquid gives the compote a wintry, spiced flavour.
- Leave the cooled compote in the fridge overnight, because the prunes then soak up even more liquid and the flavour becomes fuller.
Frequently asked questions
Can it be made with fresh plums too?
Yes, in that case cook 600-700 g of halved, stoned plums for a shorter time, 8-10 minutes, and use more sugar, because fresh plums are sourer.
Does it really aid digestion?
Prunes contain a lot of fibre, and many people know their mild laxative effect. For this reason, offer it in small portions, especially to small children.
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