- Compote
- 12 prune plums, pitted and chopped
- 1/3 cup apple cider
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 4 large apples, such as Mutsu (Crispin), Fuji or Gala
- Custard
- 1 1/2 cups 1% milk, divided
- 1/4 cup sugar
- 1 tablespoon cornstarch
- Pinch of salt
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- To prepare compote: Combine plums, cider, 1/4 cup sugar (or Splenda) 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.
- To prepare custard: Heat 1 cup milk in a saucepan over medium heat until steaming; do not boil. Mix 1/4 cup sugar (or Splenda), 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.
- To serve, spoon custard into dessert dishes and top each with compote.