Recipe for: Grilled Plum Compote with Cinnamon - photo 1
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Recipe for: Grilled Plum Compote with Cinnamon

Drinks Regional Cuisine of Poland 60 min Easy 11 views ~38.30 PLN - (0)
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Description

Compote of grilled plums with cinnamon is a summer drink inspired by the Podlasie cuisine: it combines the sweetness of fresh plums with the smoky aroma of grilling and the spicy note of cinnamon. This refreshing yet deeply flavored option is perfect for cool summer days outdoors or for a home-cooked dinner. Serve chilled, with a piece of fruit and a cinnamon stick for decoration; it pairs wonderfully with potato pancakes, chilled cheesecakes, or as a drink by the campfire. It looks aesthetically pleasing in transparent pitchers, where the skin and slightly golden syrup are visible.

Ingredients Used

Ingredients (7)

Servings:
4
  • Plum 600 g
  • Water 1000 ml
  • Sugar 80 g
  • Lemon 1.3 pcs (~100 g)
  • 🌿 Spices
  • Cinnamon 10 g
  • Cloves 3 g
  • ✨ Optional
  • Honey 60 ml
💰 Estimated dish cost: ~38.30 PLN (9.58 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the fruits

1

Wash the plums under running, cold water. Place one plum on the board and cut around the pit with a sharp knife, turning the fruit; separate the halves and remove the pit with your fingers or the tip of a spoon. Repeat until all the plums are processed. Leave the halves skin side down if they will be grilled on the rack.

Ingredients: Plum
Use a sharp knife and a stable cutting board. If the plums are very soft, work gently to avoid crushing the fruit. You can also scoop out the pits with a spoon if you prefer.

Grilling

2

Preheat the outdoor grill or grill pan to medium-high heat (about 200°C). Brush the grate or pan with a thin layer of oil (spray or a little canola oil on a paper towel). Place the plums cut side down and grill for 2-3 minutes until clear grill marks appear and the skin slightly shrivels. Gently turn them over and grill for another minute, so they are soft but the fruit does not fall apart.

Ingredients: Plum
Use tongs or a wide spatula to turn. If you don't have a grill, use an oven with a grill function (grilling at 220°C for 6–8 minutes). A smoky aroma should be noticeable — that's a sign that the grilling was successful.

Syrup

3

Pour water (1000 ml) into a medium pot. Add sugar (80 g), cinnamon sticks (2 pieces), and cloves (3 pieces). Grate a thin layer of lemon zest (only the yellow part) and place it in the pot, then cut the lemon in half and squeeze the juice (the whole lemon). Heat over medium heat, stirring with a spoon until the sugar completely dissolves (3–5 minutes). When the syrup starts to gently boil, reduce the heat and cook for 5–8 minutes — the syrup should thicken slightly and smell of cinnamon.

Ingredients: Water, Sugar, Cinnamon, Lemon
Use a pot with a minimum capacity of 2 liters and a thick bottom. Stir with a wooden spoon to prevent the sugar from sticking. The syrup does not need to reduce significantly — it is enough for it to be slightly sticky and aromatic.

Cooking compote

4

Gently place the grilled halves of the plums into a pot with hot syrup. Set the stove to low heat and warm for 4–6 minutes — do not allow it to boil vigorously, just to a gentle, even simmer. Turn the fruit with a spoon once or twice to soak in the syrup. The compote is ready when the plums are soft, the skin is slightly wrinkled, and the aroma of cinnamon and lemon is pronounced.

Ingredients: Plum, Water, Sugar, Cinnamon, Lemon
Use a wide slotted spoon to transfer the fruit. Do not cook for too long — overcooking will break down the fruit and make the syrup cloudy. If you prefer it less sweet, add a few tablespoons of water.

Sweetening and Cooling

5

Remove the pot from the heat. If you want to use honey (optional), wait 1–2 minutes for the syrup to stop boiling and add the honey (1–2 tablespoons, about 20–30 g), stirring until it dissolves. Leave the compote to cool for 30–60 minutes in the pot, then pour it into a pitcher or jar. Chill in the refrigerator for at least 2 hours. Before serving, remove the cinnamon sticks and cloves or leave them for decoration.

Ingredients: Honey, Cinnamon, Plum
When adding honey, do not pour it into boiling syrup — high temperatures kill some of the honey's aromas. Use a wide container for cooling to reach room temperature faster.

Serving

6

Serve the compote chilled in clear glasses or in a pitcher with a fresh half of a plum on the rim and a cinnamon stick. For a warm version, heat a small portion before serving (do not bring to a boil).

Ingredients: Plum, Cinnamon
The best vessel is a glass pitcher or jar, as it allows you to see the color and pieces of fruit. Use fresh mint as a decoration (optional).

Fun Fact

💡

In the Podlasie cuisine, compotes and fruit preserves were a traditional way to preserve fruits for the winter. Grilling fruits before cooking adds a slightly smoky aroma — a technique known to hosts who seasoned drinks with spicy spices.

Best for

letni piknik family dinner ogród i grill

Tips

🍽️ Serving

Serve chilled with ice cubes and a slice of lemon, or warm with a slice of vanilla cheesecake. For a Podlasie-style presentation, serve in a ceramic jug on a wooden board.

🥡 Storage

Store in a tightly sealed jar in the refrigerator for 4–5 days. Do not freeze the compote with whole plum halves (texture change); it's better to freeze just the syrup without the fruit. Heat slowly, avoiding rapid boiling.

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