Foolproof Ume Plum Compote
Foolproof Ume Plum Compote

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, foolproof ume plum compote. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Foolproof Ume Plum Compote is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Foolproof Ume Plum Compote is something which I’ve loved my entire life.

Great recipe for Foolproof Ume Plum Compote. I wanted to make beautiful looking kanroni (syrup preserve) or compote. I don't have any special hints, but if the water is not boiling hot the bitterness will not come out properly. Be really, really, really careful handing the softened ume plums.

To get started with this recipe, we have to prepare a few components. You can cook foolproof ume plum compote using 3 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Foolproof Ume Plum Compote:
  1. Get 500 grams Fresh ume plums
  2. Make ready 300 grams Sugar
  3. Get 50 ml Boiled water or water cooled after boiling

Using a slotted spoon, remove plums to a serving dish. Strain to remove spices and pour syrup over plums. Serve compote warm with ice cream. You can serve this super quick and simple plum dessert with cake, you can spoon plum compote over ice cream, or you can even eat plum compote by itself with whipped cream.

Instructions to make Foolproof Ume Plum Compote:
  1. Wash the ume plums and take the stem ends off. Pierce each fruit all over with a needle, and put in a pan. Use a large pan so that the ume plums don't bump against each other if possible.
  2. In another pan, bring a generous amount of water, enough to cover the ume plums, to a boil.
  3. Pour the boiling water into the pan with the ume plums. Cover the pan with a blanket or similar to maintain the temperature, and leave for an hour.
  4. After an hour has passed, make another pan ready filled with boiling water. Scoop up the ume plums very, very carefully and transfer them to the other pan. Wrap the 2nd pan up in a blanket and leave for an hour. Repeat this 5 to 6 times.
  5. After the ume plums have been de-bittered, add the sugar to a pan evenly, and pour in 50 ml of boiling water or water that's been boiled and cooled.
  6. Put the ume plums very carefully on top of the bed of sugar.
  7. Heat the pan on the lowest possible heat setting. Melt the sugar, being careful not to let it burn. Simmer for about 40 minutes. The sugar crystals will disappear with time.
  8. When the sugar has completely melted it's done! Put the ume plums in a storage container with the syrup. The sugar will have permeated the plums the next day.
  9. Stick 3 needles like this with tape on the end of a disposable chopstick to pierce the plums quickly.
  10. I used a generous amount of sugar so that the ume plums keep longer. Adjust the amount of sugar to your taste.
  11. If you are using fully ripe yellow ume plums, use water that's about 80°C, not quite boiling. Ripe ume plums aren't very bitter, so you only need to repeat this process twice.
  12. Use 2 pans. Put the ume plums in one pan so that theres space in between them as shown in the photo. When the plums have been de-bittered, bring water to a boil in the 2nd pan.
  13. Transfer the ume plums verrry careful with a spoon. Do not let them bump against each other! After removing their bitterness, simmer in sugar. They'll still be quite tart when freshly made.

Serve compote warm with ice cream. You can serve this super quick and simple plum dessert with cake, you can spoon plum compote over ice cream, or you can even eat plum compote by itself with whipped cream. Split them in half, then pull them apart and remove the pits. Add them to a saucepan with the sugar and water. Add Eden Shoyu Soy Sauce to taste. *These statements have not been evaluated by the Food and Drug Administration.

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