Lunch: Herbed and Spiced Plum Compote

This recipe includes superfoods such as:

Cinnamon

Health benefits of Herbed and Spiced Plum Compote

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

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

Instructions

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