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Parve
Medium
1 Hour, 20 Minutes
Diets 
Easy, quick, yet gourmet tasting, these gorgeous desserts use the best of this season’s bounty — prune plums. When cooked down slowly, they’re rich in color and taste, and this is hands down my favorite compote. I give you two different options here — try them both and let me know which one you liked better!
4 pounds (2 kilograms) prune plums, stoned
1 cup sugar
water, to cover (scant)
1/2 cup Barkan Classic Petite Sirah or other dry red wine (optional; see note)
10 ounces (280 grams) Kineret Whipped Topping
1/4 cup confectioners’ sugar
3 tablespoons alcohol of your choice, like rum, Limoncello, or cherry brandy (optional; see note)
1 package sugared lady fingers
Prepare glass dessert bowls for serving and set aside.
In a medium pot, place plums with sugar and cinnamon stick. Add water to barely cover the fruit, being careful not to add too much water. Stir gently and bring to a boil. Add the red wine, if desired.
Lower heat to a simmer and let cook until fruits are falling apart, approximately 45 minutes to one hour, stirring occasionally to make sure mixture doesn’t burn. Refrigerate compote until cool.
In a mixer fitted with a whisk attachment, beat the whipped topping until stiff. Add confectioners’ sugar. Add alcohol of your choice, if desired.
Into each glass bowl, crush approximately two lady fingers between your fingers. Add a dollop of whipped cream and top with chilled plum compote.
Food and Prop Styling by Goldie Stern
Food Prep and Consultant by Chaya Surie Goldberger
Photography by Felicia Perretti
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