Italian Plum and Walnut Compote

Save up a little bit of summer to enjoy all year long with this Italian Plum and Walnut Compote. Add in other dried fruits, like golden raisins, for a little change of pace. The uses for this are endless for summer entertaining. 

Dish Count :: 2 Large Pots, 1 Cutting Board, Six 8-ounce Canning Jars

Italian Plum and Walnut Compote

The summer bug is really hitting us hard. While I have always enjoyed the gray skies of Seattle, because it makes the summer sun all the more sweet, this winter has had Ben and I kinda down in the mouth. I never really bought into what my bonus mom said, that every year it was harder to stay in Seattle because of the gray skies and rain, but since we moved back over here 8 years ago, I’m finally seeing that sentiment reflected in my own attitude.

Last summer, some dear friends of mine loaded me up with TWO GIANT paper bags full of Italian plums from the trees in their backyard. Growing up my grandmother had two of the same trees in her yard, and the association with the fruit has always stuck with me. Now that her trees are gone, my friends keep me stocked up in the summer and this compote happened. It’s only now that I get to share the recipe because, well, I’m an ditz who lost the original magazine this recipe was printed in!

There may have been a minor meltdown that occurred… but we won’t go into it. Let’s just say, it wasn’t my finest moment. Thank goodness for canning friends who come to the rescue just in time to make this Italian Plum and Walnut Compote!

Italian Plum and Walnut Compote

I searched high and low, tearing apart the apartment, until I remembered that my dear friend Rebecca of Foodie with Family was also featured in this magazine – so she had to have it on hand. And she DID!! I made a couple of changes to the recipe when I made this beauty, substituting in some golden raisins and dried cherries for some of the dried plums. Below is the original recipe for you, but if you want to make the substitutions, change the ratio of the dried plums with equal parts of golden raisins or dried cherries.

My favorite way to devour this is on baked brie. It’s a cinch to make and it is a hit with everyone at a party. You can also try this out on roasted pork tenderloin!! That’s next on my list.

Italian Plum and Walnut Compote

But now that we are celebrating the incoming sunshine seasons, I still need a quick trip for Ben and me. Where have your favorite places to escape the winter dreary been? Ben and I had been tossing around Hawaii. Or Disneyland, but that’s really as far as we got! So I need recommendations! Help a sister out. I can’t wait to see what you guys come up with.
Italian Plum and Walnut Compote

Blueberry Nectarine Jam

Blueberry Nectarine Ginger Jam -

 Grapefruit Marmalade

Grapefruit Marmalade - Sweet, tangy, and a perfect way to capture summer in a jar! Try canning today!

For more inspired canning ideas try some of these!

Blueberry Ginger Jam – The Noshery

Simple Organic Strawberry Jam – Boulder Locavore

Ginger Peach Preserves – Foodie with Family

Blood Orange Jam – View from Great Island

Habanero Peach Jam – Barefeet In the Kitchen

Turkey Sandwich and Red Pepper Jelly – Shugary Sweets

Yield: 12 - 8oz. jars

Brandied Italian Plum and Walnut Compote


  • 2 pounds fresh Italian Plums
  • 1 cup Water
  • 3 Tbsp Lemon Juice
  • 3 cups Sugar
  • 1 cup finely chopped Prunes/Dried Plums
  • 1 1/2 cups chopped Toasted Walnuts


In aa heavy pot, combine the fresh plums, water, and lemon juice. Using a potato masher, lightly crush the plums. Bring the mixture to a boil, and then reduce the heat to a simmer. Cover and simmer for about 5 minutes, until the plums are tender. Stir in the sugar and the dried plums/prunes.

Return the mixture to a boil, stirring to dissolve the sugar. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the mixture has thickened. Stir occasionally. Remove the compote from the heat, and stir in the toasted walnuts.

Ladle the hot conserve into hot sterilized half-pint (8 oz) jars, leaving 1/4″ of head space at the top. Wipe the rims of the jars, add lids, and screw on bands.

Process filled jars in a boiling water canner for 10 minutes – starting your 10 minute timer when the water returns to boiling. Remove the jars from the water boiler, and set aside on a towel to cool completely.


Better Homes and Gardens Canning Magazine.