4 pounds ripe plums
1-1/2 cups water
1 cup raw sugar
One vanilla bean split in half lengthwise
Zest 1/2 lemon and 1 tbs lemon juice
Zest of 1/2 orange
Splash of dark rum (optional)
Wash the plums and set aside halfed and pitted. Bring the water and sugar to a boil and stir to dissolve. Add other ingredients plus plums, lower heat and simmer, stirring occasionally for 6 to 7 minutes. Plums should be tender, not mush. Remove pan from heat and allow plums to cool in syrup. Once cooled remove fruit and reserve to the side. Return syrup to heat, add a splash of rum and slowly thicken syrup.
Use as a topping for Ice Cream or Yogurt. Utilize ginger snaps as a spoon to augment flavor, bake in a ramikin with a puff pastry top, add compote al gusto to sparkling wine for a fruity aperitif.