Even plums that are less than perfect taste fabulous when they're stewed into a compote. Adrizzle of honey over the ice cream hardens like hot fudge, becoming wonderfully chewy.

Martha Stewart Living, June 2004


Credit: Sivan Lewin

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Bring sugar and 1/2 cup water to a boil in a medium saucepan. Meanwhile, pit each plum, and cut it into 8 to 12 chunks.

  • When sugar mixture boils, add plums, and return to a boil. Cook 2 minutes. Cover; reduce heat, and simmer until plums begin to break down, about 7 minutes. Remove lid; simmer until mixture is saucy, about 10 minutes more.

  • Transfer plums to a large bowl using a slotted spoon (so excess syrup can drip back into pan). Cook syrup over high heat until it is very bubbly and has the consistency of warm jelly, about 10 minutes. Pour syrup over plums, and let cool slightly.

  • Divide compote among six dessert bowls. Top each serving with a large scoop of ice cream. Drizzle with honey, and sprinkle with thyme leaves or sprigs.

Cook's Notes

If not serving immediately, refrigerate compote, covered, up to 3 days. You can serve the compote warm or cold.