Greengage and Honey Compote

Greengage & Honey Compote

If you like plumbs and want to cook with them, look no further than the humble greengage. Adorably small, attractively green and somewhere between bitter and sweet, greengages lend themselves well to a wide spectrum of sweet dishes, bakes and preserves; not least this simple, yet devastatingly delicious Greengage and Honey Compote.

Cooking with plums inevitably involves the removal of potentially troublesome stones. To make life as easy as possible for yourself, remember to give your greengages a gently squeeze before purchasing, just to make sure they’re ripe enough. Besides, choose hard fruit and your compote could end up a little too bitter. Not nice.

At their best and cheapest towards the tail-end of summer, now is the time to get involved with greengages. If you’ve never tried one, then what are you waiting for? Unfortunately, though they are plentiful in August and September, their season is relatively short; so it’s now or never if you fancy a spoonful of delicious greengage compote, sweetened with honey and served alongside a generous spoonful of Greek yoghurt. Really enthusiastic? You could go greengage crazy and serve it atop a slice of frugal Greengage Tart.

Recipe for Greengage Compote

Greengage and Honey Compote

Makes 1 Jar (enough for 6-8 servings)

Ingredients:

  • 400g greengages
  • 1 tbsp honey
  • juice of 1 lemon

Method:

  1. Halve and remove the stones from your fruit. Gently heat a tablespoon of honey in a large saucepan, before adding the greengages and lemon juice.
  2. Increase the heat to a brisk simmer and cook for 5-7 minutes until the greengages have broken down. If the compote is looking a little too dry add some water.
  3. Once smooth but with a little body, transfer the compote to a jam jar or similar. If you intend to keep the compote as a preserve make sure the sterilise the vessel with boiling water before hand.

Greengage Plum Recipe Recipe for Greengage & Honey Compote

Cost: At a little over £2 per kilo, greengages are a relatively inexpensive fruit to cook with. Ready in about 10 minutes, this recipe for greengage and honey compote is also frugal in terms of time. At around £1.50 per jar, or less than 25p per serving, it’s a cheap and flexible dessert ready in a flash if you need something urgently.

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16 comments on “Greengage and Honey Compote

  1. Conor Bofin
    September 9, 2014 at 5:23 pm

    Very elegant Nick. A great use of those greengages. They seem to be in great abundance here this year.

    • frugalfeeding
      October 7, 2014 at 3:18 pm

      Thank you. Just a shame the season is so short!

  2. Maya Oryan
    September 9, 2014 at 7:07 pm

    Chic! I love it, We also, have those in abundance during August, at my side of the world.

    • frugalfeeding
      October 7, 2014 at 3:17 pm

      That’s good to hear; an exceptional fruit!

  3. idealparty
    September 10, 2014 at 12:13 pm

    I love plumbs !!! nice post ..

  4. PassTheKnife
    September 10, 2014 at 6:58 pm

    Looks lovely!

  5. Marlene Cornelis
    September 11, 2014 at 12:19 am

    I haven’t seen greengage plums before, but I love the plums of early fall that we have here in Canada: the yellow ones and the purple ones (which I only seem to see sold by the names ‘yellow’ and ‘purple’ – they must have other proper names!). If it’s possible, I can tell just by looking at the photo of the plums (along with your description of their flavour) that I would enjoy these. If I ever find any, I’ll give them a try!

    • frugalfeeding
      October 7, 2014 at 3:17 pm

      See if you can find some next year, they’re totally delicious!

  6. trixpin
    September 11, 2014 at 6:37 pm

    What a gorgeous colour that is! I love a greengage – my parents used to use them as lures to get me and my siblings up steep hills when on holiday. I’ve never done anything with them other than eat them neat, but I’m definitely tempted by a nice compôte …

    • frugalfeeding
      October 7, 2014 at 3:14 pm

      Thank you; they are even better cooked than raw.

  7. Tonette Joyce
    September 12, 2014 at 1:53 am

    I had to find out what a geengages are, as I have never seen them here, nor do I remember seeing them in other states where I have lived. Now I am so curious about the taste!

    • frugalfeeding
      October 7, 2014 at 3:14 pm

      Google is your friend. Perhaps you have another name for them.

  8. DellaCucinaPovera
    September 15, 2014 at 7:28 pm

    Great tip – I love giving my fruit a little squeeze for ripeness 🙂

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