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EMILY DICKINSON’S RED WINE PLUM COMPOTE WITH CHAMOMILE VANILLA BEAN CREAM

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Ingredients
  

red wine plum compote (heavily adapted from Profile of the Poet as Cook)

  • 3 cups red or black plums washed, pitted, and sliced (about 1 ½ , sliced)
  • 3-4 tablespoons honey (to taste depending on sweetness of fruit and wine)
  • ¼ cup sweet red wine like malbec
  • ¼ teaspoon vanilla bean paste or ½ teaspoon pure vanilla extract

chamomile vanilla bean whip

  • 1 cup heavy whipping cream divided
  • 2-3 tablespoons fresh or dried chamomile blossoms
  • ¼ teaspoon vanilla bean paste or ½ teaspoon pure vanilla extract
  • 2 tablespoons honey

garnish

  • honey comb or honey to drizzle optional
  • fresh chamomile flowers optional

Instructions
 

  • In a small saucepan, heat ¼ cup whipping cream and fresh or dried chamomile blossoms over medium flame. Bring to a simmer, then remove from heat and let steep while you make the compote.
  • In a medium non-reactive saucepan, place sliced plums, honey, wine, and vanilla bean. Bring to a simmer over medium-high flame, then reduce heat to low and continue to simmer, stirring occasionally, until much of the liquid has evaporated and what remains has thickened slightly. Let cool completely.
  • Strain the chamomile-infused cream, discarding the blossoms, into a large mixing bowl, and add the remaining ¾ cup cream, vanilla bean, and honey. Whip until soft peaks form. Set aside.
  • When compote has cooled, serve with chamomile vanilla bean cream, and garnish with honey comb or honey and fresh chamomile flowers, if you have them.