Meanwhile, make the compote: Bring plums, cinnamon, maple syrup and water to a boil in a medium saucepan over medium heat. Cook until plums are tender but still hold their shape, 8 to 10 minutes. Using a slotted spoon, transfer the plums into a medium bowl. Continue to simmer the remaining sauce until it thickens and it gets syrupy, about 10 minutes. Turn off the heat, and stir in lemon and salt. Cool at room temperature. Add the syrup to the plums and gently stir with a silicone spatula until the plums are coated in the syrup.
Meanwhile, make the compote: Bring plums, cinnamon, maple syrup and water to a boil in a medium saucepan over medium heat. Cook until plums are tender but still hold their shape, 8 to 10 minutes. Using a slotted spoon, transfer the plums into a medium bowl. Continue to simmer the remaining sauce until it thickens and it gets syrupy, about 10 minutes. Turn off the heat, and stir in lemon and salt. Cool at room temperature. Add the syrup to the plums and gently stir with a silicone spatula until the plums are coated in the syrup.
Meanwhile, make the compote: Bring plums, cinnamon, maple syrup and water to a boil in a medium saucepan over medium heat. Cook until plums are tender but still hold their shape, 8 to 10 minutes. Using a slotted spoon, transfer the plums into a medium bowl. Continue to simmer the remaining sauce until it thickens and it gets syrupy, about 10 minutes. Turn off the heat, and stir in lemon and salt. Cool at room temperature. Add the syrup to the plums and gently stir with a silicone spatula until the plums are coated in the syrup.
Meanwhile, make the compote: Bring plums, cinnamon, maple syrup and water to a boil in a medium saucepan over medium heat. Cook until plums are tender but still hold their shape, 8 to 10 minutes. Using a slotted spoon, transfer the plums into a medium bowl. Continue to simmer the remaining sauce until it thickens and it gets syrupy, about 10 minutes. Turn off the heat, and stir in lemon and salt. Cool at room temperature. Add the syrup to the plums and gently stir with a silicone spatula until the plums are coated in the syrup.
Meanwhile, make the compote: Bring plums, cinnamon, maple syrup and water to a boil in a medium saucepan over medium heat. Cook until plums are tender but still hold their shape, 8 to 10 minutes. Using a slotted spoon, transfer the plums into a medium bowl. Continue to simmer the remaining sauce until it thickens and it gets syrupy, about 10 minutes. Turn off the heat, and stir in lemon and salt. Cool at room temperature. Add the syrup to the plums and gently stir with a silicone spatula until the plums are coated in the syrup.
Meanwhile, make the compote: Bring plums, cinnamon, maple syrup and water to a boil in a medium saucepan over medium heat. Cook until plums are tender but still hold their shape, 8 to 10 minutes. Using a slotted spoon, transfer the plums into a medium bowl. Continue to simmer the remaining sauce until it thickens and it gets syrupy, about 10 minutes. Turn off the heat, and stir in lemon and salt. Cool at room temperature. Add the syrup to the plums and gently stir with a silicone spatula until the plums are coated in the syrup.
Meanwhile, make the compote: Bring plums, cinnamon, maple syrup and water to a boil in a medium saucepan over medium heat. Cook until plums are tender but still hold their shape, 8 to 10 minutes. Using a slotted spoon, transfer the plums into a medium bowl. Continue to simmer the remaining sauce until it thickens and it gets syrupy, about 10 minutes. Turn off the heat, and stir in lemon and salt. Cool at room temperature. Add the syrup to the plums and gently stir with a silicone spatula until the plums are coated in the syrup.
Meanwhile, make the compote: Bring plums, cinnamon, maple syrup and water to a boil in a medium saucepan over medium heat. Cook until plums are tender but still hold their shape, 8 to 10 minutes. Using a slotted spoon, transfer the plums into a medium bowl. Continue to simmer the remaining sauce until it thickens and it gets syrupy, about 10 minutes. Turn off the heat, and stir in lemon and salt. Cool at room temperature. Add the syrup to the plums and gently stir with a silicone spatula until the plums are coated in the syrup.
Meanwhile, make the compote: Bring plums, cinnamon, maple syrup and water to a boil in a medium saucepan over medium heat. Cook until plums are tender but still hold their shape, 8 to 10 minutes. Using a slotted spoon, transfer the plums into a medium bowl. Continue to simmer the remaining sauce until it thickens and it gets syrupy, about 10 minutes. Turn off the heat, and stir in lemon and salt. Cool at room temperature. Add the syrup to the plums and gently stir with a silicone spatula until the plums are coated in the syrup.
Meanwhile, make the compote: Bring plums, cinnamon, maple syrup and water to a boil in a medium saucepan over medium heat. Cook until plums are tender but still hold their shape, 8 to 10 minutes. Using a slotted spoon, transfer the plums into a medium bowl. Continue to simmer the remaining sauce until it thickens and it gets syrupy, about 10 minutes. Turn off the heat, and stir in lemon and salt. Cool at room temperature. Add the syrup to the plums and gently stir with a silicone spatula until the plums are coated in the syrup.
Meanwhile, make the compote: Bring plums, cinnamon, maple syrup and water to a boil in a medium saucepan over medium heat. Cook until plums are tender but still hold their shape, 8 to 10 minutes. Using a slotted spoon, transfer the plums into a medium bowl. Continue to simmer the remaining sauce until it thickens and it gets syrupy, about 10 minutes. Turn off the heat, and stir in lemon and salt. Cool at room temperature. Add the syrup to the plums and gently stir with a silicone spatula until the plums are coated in the syrup.
Meanwhile, make the compote: Bring plums, cinnamon, maple syrup and water to a boil in a medium saucepan over medium heat. Cook until plums are tender but still hold their shape, 8 to 10 minutes. Using a slotted spoon, transfer the plums into a medium bowl. Continue to simmer the remaining sauce until it thickens and it gets syrupy, about 10 minutes. Turn off the heat, and stir in lemon and salt. Cool at room temperature. Add the syrup to the plums and gently stir with a silicone spatula until the plums are coated in the syrup.
Meanwhile, make the compote: Bring plums, cinnamon, maple syrup and water to a boil in a medium saucepan over medium heat. Cook until plums are tender but still hold their shape, 8 to 10 minutes. Using a slotted spoon, transfer the plums into a medium bowl. Continue to simmer the remaining sauce until it thickens and it gets syrupy, about 10 minutes. Turn off the heat, and stir in lemon and salt. Cool at room temperature. Add the syrup to the plums and gently stir with a silicone spatula until the plums are coated in the syrup.
Meanwhile, make the compote: Bring plums, cinnamon, maple syrup and water to a boil in a medium saucepan over medium heat. Cook until plums are tender but still hold their shape, 8 to 10 minutes. Using a slotted spoon, transfer the plums into a medium bowl. Continue to simmer the remaining sauce until it thickens and it gets syrupy, about 10 minutes. Turn off the heat, and stir in lemon and salt. Cool at room temperature. Add the syrup to the plums and gently stir with a silicone spatula until the plums are coated in the syrup.
Meanwhile, make the compote: Bring plums, cinnamon, maple syrup and water to a boil in a medium saucepan over medium heat. Cook until plums are tender but still hold their shape, 8 to 10 minutes. Using a slotted spoon, transfer the plums into a medium bowl. Continue to simmer the remaining sauce until it thickens and it gets syrupy, about 10 minutes. Turn off the heat, and stir in lemon and salt. Cool at room temperature. Add the syrup to the plums and gently stir with a silicone spatula until the plums are coated in the syrup.
Meanwhile, make the compote: Bring plums, cinnamon, maple syrup and water to a boil in a medium saucepan over medium heat. Cook until plums are tender but still hold their shape, 8 to 10 minutes. Using a slotted spoon, transfer the plums into a medium bowl. Continue to simmer the remaining sauce until it thickens and it gets syrupy, about 10 minutes. Turn off the heat, and stir in lemon and salt. Cool at room temperature. Add the syrup to the plums and gently stir with a silicone spatula until the plums are coated in the syrup.
