Foolproof Ume Plum Compote
Foolproof Ume Plum Compote

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, foolproof ume plum compote. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Foolproof Ume Plum Compote is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Foolproof Ume Plum Compote is something that I’ve loved my entire life. They are nice and they look fantastic.

This post may contain affiliate links. Please read my disclosure policy for details. We usually make Ume Plum Compote or what we call in Japanese Ume no Kanroni (梅の甘露煮).

To begin with this particular 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 it.

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

You'll want this for topping yogurt, ice cream, waffles, pancakes and more. Fresh plums cooked with vanilla and a touch of sugar. Plum compote: If your fruit is very ripe and soft, simply preserve in sugar. Compote is the simplest way to transform plums into a sophisticated and delicious dessert or yummy breakfast.

Steps 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 on yoghurt or with whipped ricotta. Online Customization. water, cherry plum, sugar. SWEET and TANGY ume plum herbal tea in every cup. Product of Korea DELICIOUS TOPPING - ume plum tea tastes good with cookie, biscuit or bread This ume plum tea is simply delicious and is enjoying a resurgence in popularity as Koreans and. Good News The plums in this tangy-sweet compote are rich in vitamin C, and the milk and yogurt are great sources of calcium.

So that’s going to wrap it up with this exceptional food foolproof ume plum compote recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!