Herbed and Spiced Plum Compote

• 2 pounds firm black or prune plums, pitted and chopped
• 2 tablespoons sugar
• 1 large garlic clove, finely grated
• 1 teaspoon dried savory or mint, crushed
• 3/4 teaspoon ground coriander
• 1/2 teaspoon Aleppo pepper
• 1/4 teaspoon ground fenugreek
• Pinch of cinnamon
• Kosher salt
• Freshly ground pepper
• 1/4 cup packed cilantro, finely chopped
• 2 scallions, thinly sliced
• 2 tablespoons finely chopped parsley
• 2 tablespoons finely chopped tarragon

1. In a medium saucepan, combine the plums with 1/2 cup of water and bring to a boil.
2. Simmer over moderate heat, stirring often, until the plums are falling apart, about 20 minutes.
3. Add the sugar and garlic and cook, stirring, until the sugar is dissolved, about 2 minutes.
4. Remove the relish from the heat and let cool.
5. Meanwhile, in a small skillet, combine the savory, coriander, Aleppo pepper, fenugreek and cinnamon.
6. Toast the spices over moderate heat, shaking the pan, until fragrant, about 1 minute.
7. Stir the spices into the compote and season with salt and pepper.
8. Scrape the compote into a bowl, cover with plastic and refrigerate until well chilled, about 2 hours.
9. Fold in the cilantro, scallions, parsley and tarragon before serving.

firm black, sugar, garlic, mint, ground coriander, pepper, ground fenugreek, cinnamon, kosher salt, freshly ground pepper, cilantro, scallions, parsley, tarragon

Taken from www.foodandwine.com/recipes/herbed-and-spiced-plum-compote (may not work)