Use any variety of plums for this compote, from common purple-skinned Black Beauty plums to specialty varieties that turn up in farmers' markets. I used Santa Rosa plums, a variety known for its red skin and flesh.
½teaspoonfreshly ground green cardamom(or cinnamon or kafe hawaij)
1/8teaspoonsalt
Instructions
Pit and coarsely chop the plums. No need to peel them first; the skin will deepen the compote's color.
Combine the plums and remaining ingredients in a medium saucepan over medium-high heat. Bring to a boil. Reduce heat and cook at a lively simmer for 30 minutes or until thickened and reduced to about 2 cups. Stir it occasionally so the compote doesn’t scorch.
Transfer to a clean, 1-pint jar and cool to room temperature (the compote will thicken more as it cools). Store for up to 2 weeks in the refrigerator. (Makes about 2 cups.)