TASTE's Saigon cinnamon-spiced plum & blueberry compote

December 9, 1:41 PMSeattle Food ExaminerTraca Savadogo

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This cinnamon-spiced compote is "little black dress" of the holidays. Elevate your cheese plate with this aromatic condiment (great with brie) or serve it along side roast pork.  You'll find an infinite number of uses for this chutney.  I like it topped on ice cream or as an intriguing foil for pound cake. 

And of course, if you're celebrate the season with delectables from home, a jar of chutney makes a wonderful gift. 

Saigon cinnamon (cinnamomum loureirii) is native to the mountainous regions of Vietnam and has a complex aroma.  Unlike cinnamon used in baked goods, Saigon cinnamon is the more familiar flavor in "red hot" candies.  Read more about it here.


Saigon Cinnamon-spiced Plum and Blueberry Compote
from TASTE Restaurant


1 large shallot, minced
4 tablespoons unsalted butter
1 clove garlic, minced
1/2 cup red table wine
1 cup dried blueberries
2 pounds Italian variety prune plums
1 cup sugar
1/2 teaspoon lemon juice
1/4 cup water
1/4 teaspoon ground Saigon cinnamon

In a small saute pan, heat the shallot in 1 tablespoon butter of butter over medium heat.  Cook until shallots are translucent. Add garlic and continue to cook for a few more minutes. Add the red wine and blueberries and reduce liquid by half. Reserve.

Rinse, pit and quarter plums. Reserve. Combine sugar and lemon juice in a small pan and heat until sugar begins to melt. Stir occasionally until sugar turns to a deep amber caramel color. Carefully whisk in the remaining butter and water carefully off heat to prevent splattering. Return the pan to the heat and bring to a boil. Add the plums. Simmer a minute or two; add cinnamon and blueberry mixture.  Mix well and cool.