Rose Water Plum Compote

1. 1

   Pit and chop the plums into small 1/2-inch pieces.

2. 2

   As you chop place the chopped plums in a bowl and toss with a drizzle of the lemon juice every once in a while.

3. 3

   When all the plums have been chopped gently toss them with any remaining lemon juice and the sugar.

4. 4

   Stir in the rose water.

5. 5

   If you have some time to spare, and let the mixture sit for twenty minutes.

6. 6

   In a large, wide, thick-bottomed pot bring the plum mixture to a boil over medium heat.

7. 7

   Stir regularly scraping the bottom of the pot to make sure the fruit doesn't burn.

8. 8

   Adjust the heat if needed and cook at a lazy boil for about 20-25 minutes, skimming off any foam that develops on top.

9. 9

   Remove from heat and spoon the compote into individual jars.

10. 10

    Refrigerate until ready to use.

11. 11

    It will keep for about a week like this.

* Per serving · 4 servings · Values may vary.

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