To intensify the flavor of the compote, Jeanne cooks the plums with their pits. Any leftover compote would be delicious spooned over vanilla ice cream.
Recipe information
Yield
Makes 8 servings
Ingredients
2 pounds red plums (preferably Santa Rosa), quartered
1 1/3 cups (about) sugar, divided
2 cinnamon sticks
1 vanilla bean, split lengthwise
Preparation
Combine plums, 1 cup sugar, and cinnamon sticks in large saucepan. Scrape in seeds from vanilla bean; add bean. Stir over low heat until plums are very tender and compote thickens, stirring often and adding 1/3 cup sugar if desired, about 45 minutes. Remove from heat. Cool completely. Transfer compote to bowl, discarding pits, vanilla bean, and cinnamon sticks. DO AHEAD: Can be made 2 days ahead. Cover; chill.
