After Heather and I put together a seated dinner for 10 in two hours (which became the filet mignon post of a couple of days ago), we needed to make dessert. Between us, we had a couple of pints of strawberries from the farmer’s market, a few plums (remember the plums with honey, thyme, and crème fraîche?), and whipping cream.
I also had a box of gluten-free brownie mix (don’t tell!) hidden away somewhere, so we divided and conquered. We spiked the brownies with cinnamon and tossed them in the oven. Then Heather whipped cream with a couple handfuls of fine cane sugar and a healthy splash of vanilla and I simmered sliced plums and strawberries in butter, honey, and lemon. Then we had everyone assemble their own sundae of brownies, ice cream, fresh whipped cream, and strawberry-plum compote.
This recipe yields a sauce that would taste amazing in trifle, over yogurt, on chocolate cake, in Eaton Mess (a trifle-like British dessert with meringue, whipped West Country double cream, and raspberries), on waffles, or poured over shortcake.
Or you could just eat it plain.
Strawberry Plum Compote
- 3 tbs. butter
- 1/3 cup honey
- 2 tsp. vanilla
- juice from 1/2 lemon
- 3 plums, halved and sliced
- 2 pints strawberries, trimmed and sliced
- 2 tsp. arrowroot powder
Bring butter, honey, lemon juice, and vanilla to simmer in a sauté pan over low-medium heat. Add plums and simmer for 3-4 min. Add strawberries, and simmer, stirring occasionally, until strawberries and plums soften and sauce is slightly reduced. Gently stir in arrowroot powder and simmer until sauce thickens and clings to fruit. Serve warm or cold.