No, I am not Type A, I swear! Doesn’t everyone have their Thanksgiving menus planned one month before the actual event? Ha! The truth is that I am beyond excited to be hosting my first Thanksgiving dinner in our new house on October 11th. My excitement combine with my fear that I won’t get everything done, means I am cooking and freezing some food before the big day. Last night I made plum compote which I will serve with the turkey, switching out tradition cranberry sauce. Check out the recipe below:
3 large red plums
1/2 tsp salt
1/2 tsp pepper
1 tbsp of dried thyme
2 Tbsp of extra virgin olive oil
1/2 cup apple juice
2 Tbsp balsamic vinegar
1. Quarter plums and remove pitts. In a mixing bowl, combine salt, pepper and thyme. Stir to coat.
2. In a medium skillet, heat olive oil over medium heat. Place plums with skin side up. Cook, shaking skillet often or until the plums release their juices but still keep their shape, for 6 to 8 minutes. Add apple juice and balsamic vinegar until the juice thickens slightly 3 to 4 minutes.
Super simple, I am hoping to serve this with our turkey as well as future roasted pork dinners if there is any leftover. Have you made plum compote before? What did you serve it with?