This easy Plum Compote with a hint of rosemary and cinnamon is sweetened with honey and fresh orange juice. Serve with a dollop of Greek yogurt or ice cream for a quick dessert. Substitute peaches, apricots or figs for the plums.
2 tbsp. extra virgin olive oil
8 plums, such as Santa Rosa, prune plums, and/or yellow, sliced
1 tsp. vanilla
1 tiny sprig rosemary
1/4 cup honey, or to taste
Juice of 1 orange
Heat olive oil in skillet over medium heat. When olive oil is hot, add plums, vanilla, rosemary, cinnamon, honey and orange juice. Sauté until plums are warm and soft and juices turn syrupy, about 5 minutes. Serve warm.
Yield: About 2 to 3 cups.