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Raising Fit Kids: Healthy Nurtition, Exercise, and Weight

  This content is selected and controlled by WebMD's editorial staff in collaboration with Sanford Health Systems.
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Plum & Apple Compote with Vanilla Custard

WebMD Recipe from

Plum & Apple Compote with Vanilla Custard

Jennifer Sanders of Cambridge, Ontario, came up with this winning combination of plums and apples, which she stews into a compote and accompanies with a light and comforting custard sauce.

This Recipe Is:
Prep: 20 minutes | Total Time: 1 hour
  • 12  
    prune plums, or 8 red or black plums, pitted and chopped
  • 1/3   cup
    apple cider
  • 1/4   cup
    sugar, or granulated sucralose
  • 1/4   teaspoon
    ground cinnamon
  • 4  
    large apples, such as Mutsu (Crispin), Fuji or Gala
  • 1 1/2   cups
    1% milk, divided
  • 1/4   cup
    sugar, or granulated sucralose
  • 1   tablespoon
  • Pinch of  
  • 2  
    large eggs, lightly beaten
  • 1   teaspoon
    vanilla extract
  1. To prepare compote: Combine plums, cider, 1/4 cup sugar (or granulated sucralose) and cinnamon in a medium saucepan; bring to a simmer over medium heat. Cook, stirring occasionally, until the plums are soft and falling apart, about 5 minutes. Remove from the heat. Peel and grate apples. Stir the grated apples into the plums. Spoon the compote into a large bowl and chill in the refrigerator.
  2. To prepare custard: Heat 1 cup milk in a saucepan over medium heat until steaming; do not boil. Mix 1/4 cup sugar (or granulated sucralose), cornstarch and salt in a medium bowl. Add eggs and whisk until smooth. Whisk in the remaining 1/2 cup cold milk. Add the heated milk to the egg mixture, whisking constantly. Return the mixture to the saucepan. Cook over low heat, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in vanilla. Transfer the custard to a clean bowl and let cool slightly or refrigerate until chilled.
  3. To serve, spoon custard into dessert dishes and top each with compote.


Ingredient Note: In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. For nonbaking recipes, we use granulated sucralose (boxed, not in a packet). For baking, we use a mix of sugar and granulated sucralose. It can be substituted in recipes to reduce calories while maintaining some of the baking properties of sugar. If you make a blend with half sugar and half granulated sucralose, substitute this homemade mixture cup for cup. When choosing any low- or no-calorie sweetener, be sure to check the label to make sure it is suitable for your intended use.
Nutritional Information

Makes: 12 servings, 1/2 cup each
  • Calories116
  • Fat1 g
    • Saturated fat0 g
  • Cholesterol37 mg
  • Carbohydrates25 g
    • Dietary fiber2 g
  • Protein3 g
  • Sodium37 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.


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