{"id":3782,"date":"2026-07-25T17:59:47","date_gmt":"2026-07-25T17:59:47","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/pekmez-de-prune-et-compote-de-griottes\/"},"modified":"2026-07-25T17:59:47","modified_gmt":"2026-07-25T17:59:47","slug":"pekmez-de-prune-et-compote-de-griottes","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/pekmez-de-prune-et-compote-de-griottes\/","title":{"rendered":"Pekmez de prune et compote de griottes"},"content":{"rendered":"\n<style>\n#recipe-fr-croatian-homemade-plum-pekmez-and-sour-cherry-compote{--gj-bg:#F6F5F1;--gj-card:#FFF;--gj-ink:#181A1B;--gj-ink-2:#5C6063;--gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;--gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;font-family:'Barlow',-apple-system,'Segoe 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.gj-ing-group,#recipe-fr-croatian-homemade-plum-pekmez-and-sour-cherry-compote .gj-steps>li,#recipe-fr-croatian-homemade-plum-pekmez-and-sour-cherry-compote .gj-rail,#recipe-fr-croatian-homemade-plum-pekmez-and-sour-cherry-compote .gj-close,#recipe-fr-croatian-homemade-plum-pekmez-and-sour-cherry-compote .gj-nutri-row,#recipe-fr-croatian-homemade-plum-pekmez-and-sour-cherry-compote .gj-fact{break-inside:avoid} #recipe-fr-croatian-homemade-plum-pekmez-and-sour-cherry-compote .gj-sec h2,#recipe-fr-croatian-homemade-plum-pekmez-and-sour-cherry-compote .gj-stage{break-after:avoid} #recipe-fr-croatian-homemade-plum-pekmez-and-sour-cherry-compote .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;letter-spacing:.05em;color:#666}}\n<\/style>\n<article id=\"recipe-fr-croatian-homemade-plum-pekmez-and-sour-cherry-compote\" lang=\"fr\">\n<p class=\"gj-eyebrow\">Cuisine croate <i>\u00b7<\/i> Conserves de fruits <i>\u00b7<\/i> Recette<\/p>\n<h2 class=\"gj-h1\"><b>Pekmez de prune croate<\/b> accompagn\u00e9 d\u2019une compote <span class=\"gj-serif\">de griottes enti\u00e8res<\/span><\/h2>\n<p class=\"gj-sub\">Prunes longuement r\u00e9duites en p\u00e2te sombre et griottes conserv\u00e9es enti\u00e8res dans un sirop transparent, deux pr\u00e9parations distinctes r\u00e9unies dans un m\u00eame travail de saison.<\/p>\n<div class=\"gj-facts\"><p class=\"gj-facts-top\"><span><i>Cat\u00e9gorie :<\/i> <b>Compote et conserve de fruits<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Cuisine :<\/i> <b>Croatie<\/b><\/span><span class=\"gj-sep\">\/<\/span><span><i>Difficult\u00e9 :<\/i> <b>Interm\u00e9diaire<\/b><\/span><\/p><div class=\"gj-facts-grid\"><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Rendement<\/span><span class=\"gj-fact-v\">8 bocaux<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Pr\u00e9paration<\/span><span class=\"gj-fact-v\">45 min<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5a2.5 2.5 0 0 0 2.5 2.5h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Cuisson<\/span><span class=\"gj-fact-v\">2 h 45<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"12\" r=\"8\"\/><path d=\"M12 7v5l3 2\"\/><path d=\"M7 2.8 4.5 5\"\/><path d=\"M17 2.8 19.5 5\"\/><\/svg><\/span><span class=\"gj-fact-l\">Temps total<\/span><span class=\"gj-fact-v\">4 h<\/span><\/div><div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Calories<\/span><span class=\"gj-fact-v\">\u2248 170 kcal<\/span><\/div><\/div><\/div>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Homemade-Plum-Pekmez-and-Sour-Cherry-Compote-3.webp\" alt=\"Pekmez de prune croate en bocal avec tartine et compote de griottes dans une coupe en verre\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><\/figure><p class=\"gj-cap\">Le cadrage horizontal r\u00e9unit le bocal de p\u00e2te de prune, le pain tartin\u00e9 et les griottes enti\u00e8res dans leur sirop rubis sur une table claire.<\/p>\n<div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Deux textures pour garder les fruits de l\u2019\u00e9t\u00e9<\/h2><\/div><div class=\"gj-intro\"><p>Dans les foyers croates, pekmez et kompot ne d\u00e9signent pas le m\u00eame type de conserve. Le pekmez de prune est une p\u00e2te dense, sombre et peu g\u00e9lifi\u00e9e, obtenue par une cuisson assez longue pour concentrer le fruit. La compote de griottes conserve au contraire les fruits entiers ou presque entiers dans un sirop clair. Les r\u00e9unir dans une m\u00eame recette permet de montrer deux logiques de conservation : retirer l\u2019eau pour le premier, pr\u00e9server la forme et le jus pour la seconde. Le pekmez se tartine; les griottes et leur sirop se servent dans une coupe ou accompagnent un dessert simple.<\/p><p class=\"gj-pull\">Le pekmez perd son eau jusqu\u2019\u00e0 tenir sur la cuill\u00e8re; la compote garde assez de sirop pour laisser les griottes flotter sans se d\u00e9faire.<\/p><p>Les prunes choisies sont tr\u00e8s m\u00fbres, parfum\u00e9es et sans parties alt\u00e9r\u00e9es. Leur peau et leur chair fournissent couleur, acidit\u00e9 et pectine naturelle. Une quantit\u00e9 mod\u00e9r\u00e9e de sucre soutient la conservation et le go\u00fbt sans cr\u00e9er l\u2019aspect brillant d\u2019une confiture industrielle. La cuisson se fait dans une casserole large, o\u00f9 l\u2019\u00e9vaporation est plus rapide. Plus le pekmez \u00e9paissit, plus il doit \u00eatre remu\u00e9 jusqu\u2019au fond afin d\u2019\u00e9viter les points br\u00fbl\u00e9s, dont l\u2019amertume contaminerait toute la pr\u00e9paration.<\/p><p>Les griottes demandent un traitement oppos\u00e9. Elles sont d\u00e9noyaut\u00e9es avec soin, gard\u00e9es enti\u00e8res et chauff\u00e9es seulement le temps n\u00e9cessaire. Le sirop est pr\u00e9par\u00e9 s\u00e9par\u00e9ment avec eau et sucre, puis les fruits y fr\u00e9missent quelques minutes. Une cuisson prolong\u00e9e ferait \u00e9clater les peaux et troublerait le liquide. Le bocal chaud re\u00e7oit d\u2019abord les griottes, puis assez de sirop pour les couvrir en laissant l\u2019espace libre requis sous le couvercle.<\/p><p>La propret\u00e9 des bocaux ne remplace pas le traitement thermique. Les r\u00e9cipients sont lav\u00e9s, maintenus chauds et remplis avec les pr\u00e9parations bouillantes. Les bords sont essuy\u00e9s avant la pose de couvercles neufs ou en parfait \u00e9tat. Les bocaux sont ensuite trait\u00e9s dans l\u2019eau bouillante. Pour une altitude inf\u00e9rieure \u00e0 300 m\u00e8tres, les pots de pekmez de 250 ml passent dix minutes au bain-marie et les pots de compote de 500 ml quinze minutes; au-dessus, le temps doit \u00eatre augment\u00e9 selon un tableau officiel local de conservation domestique.<\/p><p>Apr\u00e8s traitement, les bocaux refroidissent sans \u00eatre resserr\u00e9s ni retourn\u00e9s. Le joint est contr\u00f4l\u00e9 apr\u00e8s douze \u00e0 vingt-quatre heures. Tout bocal non scell\u00e9 part au r\u00e9frig\u00e9rateur et se consomme rapidement. La version termin\u00e9e offre deux couleurs franches : brun pourpre presque noir pour le pekmez, rouge rubis transparent pour la compote. Au service, une petite portion de chaque suffit. La tartine montre la densit\u00e9 de la prune, tandis que la coupe de griottes apporte fruit entier et sirop. Cette pr\u00e9sentation reste pratique, saisonni\u00e8re et sans d\u00e9cor superflu.<\/p><p>Le rendement d\u00e9pend de la teneur en eau des fruits. Des prunes tr\u00e8s m\u00fbres r\u00e9duisent plus vite et donnent parfois moins de quatre pots pleins; des fruits plus fermes demandent davantage de cuisson. Le point final se d\u00e9cide donc par la texture, puis le nombre de bocaux est ajust\u00e9, jamais par l\u2019ajout d\u2019eau au pekmez. Pour la compote, le sirop restant peut compl\u00e9ter les pots sans tasser les griottes. Un bocal partiellement rempli n\u2019est pas trait\u00e9 pour le placard : il est refroidi, r\u00e9frig\u00e9r\u00e9 et consomm\u00e9 en premier.<\/p><\/div>\n<div class=\"gj-rail\"><p class=\"gj-rail-t\">Deux casseroles, deux points de cuisson<\/p><div class=\"gj-rail-track\"><div class=\"gj-rail-stop\"><b>0:00<\/b><span>Les prunes commencent leur r\u00e9duction dans une casserole large; les bocaux sont lav\u00e9s et maintenus chauds.<\/span><\/div><div class=\"gj-rail-stop\"><b>1:30<\/b><span>Le pekmez \u00e9paissit et demande un m\u00e9lange fr\u00e9quent; les griottes sont d\u00e9noyaut\u00e9es sans \u00eatre \u00e9cras\u00e9es.<\/span><\/div><div class=\"gj-rail-stop\"><b>2:45<\/b><span>Les griottes fr\u00e9missent bri\u00e8vement dans le sirop tandis que le pekmez atteint une trace nette sur l\u2019assiette froide.<\/span><\/div><div class=\"gj-rail-stop\"><b>4:00<\/b><span>Les bocaux trait\u00e9s au bain-marie refroidissent sans mouvement; le joint sera v\u00e9rifi\u00e9 le lendemain.<\/span><\/div><\/div><p class=\"gj-rail-sum\"><b>La recette en bref.<\/b> Les prunes d\u00e9noyaut\u00e9es cuisent avec une petite quantit\u00e9 de sucre dans une casserole large jusqu\u2019\u00e0 former une p\u00e2te sombre qui laisse une trace nette sur une assiette froide. Le pekmez bouillant est vers\u00e9 dans quatre bocaux chauds de 250 ml. Dans une seconde casserole, eau et sucre forment un sirop clair; les griottes d\u00e9noyaut\u00e9es y fr\u00e9missent cinq minutes afin de garder leur forme. Elles remplissent quatre bocaux de 500 ml, puis le sirop couvre les fruits. Les bocaux ferm\u00e9s sont trait\u00e9s dans l\u2019eau bouillante selon leur taille et l\u2019altitude, puis refroidissent douze \u00e0 vingt-quatre heures avant le contr\u00f4le du joint.<\/p><\/div>\n<div class=\"gj-ing-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Ingr\u00e9dients<\/h2><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-group\"><h3>Pour le pekmez de prune<\/h3><ul><li><b>Prunes noires m\u00fbres, 2 kg<\/b> \u2014 <em>poids avant d\u00e9noyautage, fruits sains<\/em><\/li><li><b>Sucre, 180 g<\/b> \u2014 <em>\u00e0 ajuster l\u00e9g\u00e8rement selon la maturit\u00e9<\/em><\/li><li><b>Jus de citron, 30 ml<\/b> \u2014 <em>soutient l\u2019acidit\u00e9 et le go\u00fbt<\/em><\/li><\/ul><\/div><div class=\"gj-ing-col\"><div class=\"gj-ing-group\"><h3>Pour la compote de griottes<\/h3><ul><li><b>Griottes, 1,2 kg<\/b> \u2014 <em>poids avant d\u00e9noyautage<\/em><\/li><li><b>Eau, 800 ml<\/b> \u2014 <em>pour un sirop l\u00e9ger<\/em><\/li><li><b>Sucre, 220 g<\/b> \u2014 <em>dissous compl\u00e8tement dans l\u2019eau<\/em><\/li><li><b>Jus de citron, 15 ml<\/b> \u2014 <em>ajout\u00e9 au sirop<\/em><\/li><\/ul><\/div><div class=\"gj-ing-note\"><b>Substitutions et allerg\u00e8nes.<\/b> Aucun allerg\u00e8ne majeur courant n\u2019est pr\u00e9sent. Les quetsches conviennent \u00e0 la place des prunes noires. Des cerises acides surgel\u00e9es, d\u00e9congel\u00e9es au r\u00e9frig\u00e9rateur et \u00e9goutt\u00e9es, peuvent remplacer les griottes fra\u00eeches. Le sucre du pekmez peut descendre \u00e0 120 g pour une conservation r\u00e9frig\u00e9r\u00e9e, mais la recette de traitement en bocal ne doit pas \u00eatre modifi\u00e9e sans m\u00e9thode test\u00e9e. La cannelle ou le clou de girofle peuvent parfumer la compote, puis doivent \u00eatre retir\u00e9s avant la mise en bocal.<\/div><\/div><\/div><\/div>\n<div class=\"gj-steps-wrap\"><div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>R\u00e9duction, compote et mise en bocaux<\/h2><\/div><p class=\"gj-stage\">Pr\u00e9parer le pekmez<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Cuisez les prunes<\/p><p class=\"gj-step-x\">D\u00e9noyautez les prunes, coupez-les en quartiers et placez-les dans une casserole large avec sucre et jus de citron. Portez \u00e0 fr\u00e9missement en remuant jusqu\u2019\u00e0 ce que le fruit rende son jus.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">R\u00e9duisez lentement<\/p><p class=\"gj-step-x\">Cuisez 1 h 45 \u00e0 2 h \u00e0 feu moyen-doux. Remuez de plus en plus souvent \u00e0 mesure que la p\u00e2te \u00e9paissit. <span class=\"gj-cue\">Une cuiller\u00e9e pos\u00e9e sur une assiette froide doit garder une trace nette lorsque le doigt la traverse.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Remplissez les petits bocaux<\/p><p class=\"gj-step-x\">Versez le pekmez bouillant dans quatre bocaux chauds de 250 ml, en laissant environ 6 mm d\u2019espace sous le bord. Chassez les bulles, essuyez les rebords et fermez selon le syst\u00e8me des bocaux.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Pr\u00e9parer la compote<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">D\u00e9noyautez les griottes<\/p><p class=\"gj-step-x\">Retirez les noyaux en gardant les fruits aussi entiers que possible. R\u00e9servez le jus recueilli et ajoutez-le au sirop.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Faites le sirop<\/p><p class=\"gj-step-x\">Portez eau, sucre et jus de citron \u00e0 \u00e9bullition pendant 2 minutes, jusqu\u2019\u00e0 dissolution compl\u00e8te.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Pochez les fruits<\/p><p class=\"gj-step-x\">Ajoutez les griottes et maintenez un fr\u00e9missement doux pendant 5 minutes. <span class=\"gj-cue\">Les peaux doivent rester intactes et le sirop rester transparent.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Remplissez les grands bocaux<\/p><p class=\"gj-step-x\">R\u00e9partissez les fruits dans quatre bocaux chauds de 500 ml, couvrez de sirop en laissant environ 12 mm d\u2019espace, retirez les bulles et fermez.<\/p><\/div><\/li><\/ol><p class=\"gj-stage\">Traiter et contr\u00f4ler<\/p><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Traitez dans l\u2019eau bouillante<\/p><p class=\"gj-step-x\">Placez les bocaux debout dans une marmite, couverts d\u2019au moins 3 cm d\u2019eau. \u00c0 moins de 300 m d\u2019altitude, comptez 10 minutes pour les 250 ml et 15 minutes pour les 500 ml \u00e0 partir de la reprise de l\u2019\u00e9bullition. Augmentez le temps selon les recommandations officielles locales \u00e0 plus haute altitude.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Laissez refroidir<\/p><p class=\"gj-step-x\">Sortez les bocaux verticalement et laissez-les 12 \u00e0 24 heures sans les retourner ni resserrer les couvercles.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">V\u00e9rifiez les joints<\/p><p class=\"gj-step-x\">Contr\u00f4lez que chaque couvercle est concave et ne bouge pas sous la pression. R\u00e9frig\u00e9rez tout bocal non scell\u00e9 et consommez-le sous 7 jours.<\/p><\/div><\/li><\/ol><\/div>\n<div class=\"gj-prose\"><div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Service, stockage et pr\u00e9cautions<\/h2><\/div><h3>Service<\/h3><p>Le pekmez se sert en couche fine sur du pain, avec cr\u00eapes ou dans une p\u00e2tisserie. La compote se verse dans une coupe, fruit et sirop ensemble, ou accompagne semoule, riz au lait et g\u00e2teaux simples. Une portion combin\u00e9e correspond \u00e0 environ 30 g de pekmez et 120 g de compote.<\/p><h3>Stockage<\/h3><p>Les bocaux correctement scell\u00e9s se gardent jusqu\u2019\u00e0 12 mois dans un endroit sombre et frais; la qualit\u00e9 est meilleure pendant la premi\u00e8re ann\u00e9e. Apr\u00e8s ouverture, le pekmez se garde 3 semaines au r\u00e9frig\u00e9rateur et la compote 7 jours. Jetez tout bocal gonfl\u00e9, fuyant, mousseux ou pr\u00e9sentant une odeur anormale, sans go\u00fbter.<\/p><h3>Quatre adaptations possibles<\/h3><p>Les quetsches remplacent les prunes; des griottes surgel\u00e9es remplacent les fra\u00eeches; une bande de zeste de citron peut parfumer le sirop puis \u00eatre retir\u00e9e; un petit b\u00e2ton de cannelle peut entrer dans la compote. Les dimensions des bocaux, l\u2019espace libre et le traitement thermique restent inchang\u00e9s.<\/p><h3>Trois rep\u00e8res de cuisine d\u2019essai<\/h3><p>Une casserole large r\u00e9duit le temps et limite le go\u00fbt cuit du pekmez. Une compote bouillie fortement perd la transparence de son sirop. Un couvercle qui para\u00eet scell\u00e9 \u00e0 chaud peut se rel\u00e2cher en refroidissant; le contr\u00f4le se fait seulement le lendemain.<\/p><h3>Mat\u00e9riel<\/h3><p>Deux casseroles larges, un d\u00e9noyauteur, une louche, un entonnoir \u00e0 bocaux, une spatule anti-bulles, une pince \u00e0 bocaux et une marmite assez haute pour le bain-marie sont n\u00e9cessaires. Les volumes de bocaux indiqu\u00e9s ne doivent pas \u00eatre augment\u00e9s.<\/p><\/div>\n<div class=\"gj-nutri\"><div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Valeurs nutritionnelles par portion<\/h2><\/div><dl class=\"gj-nutri-row\"><div><dt>Calories<\/dt><dd>\u2248 170 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 42 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 0 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 4 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 5 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><b>Principaux allerg\u00e8nes :<\/b> aucun allerg\u00e8ne majeur courant dans les ingr\u00e9dients indiqu\u00e9s. Estimation calcul\u00e9e \u00e0 partir de valeurs de r\u00e9f\u00e9rence standard pour 30 g de pekmez et 120 g de compote; les marques, la perte de cuisson, l\u2019absorption et le partage des portions font varier le r\u00e9sultat.<\/p><\/div>\n<div class=\"gj-close\"><p class=\"gj-serif\">Deux fruits, deux consistances : la prune se concentre jusqu\u2019\u00e0 la p\u00e2te, la griotte garde sa forme dans un sirop clair.<\/p><p>La valeur de cette pr\u00e9paration tient autant \u00e0 la cuisson qu\u2019au soin de la mise en bocal. Une r\u00e9duction attentive, des fruits intacts et un traitement thermique adapt\u00e9 donnent des conserves lisibles, stables et faciles \u00e0 servir.<\/p><\/div>\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-recipe-fr-croatian-homemade-plum-pekmez-and-sour-cherry-compote\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Pekmez de prune croate accompagn\u00e9 d\u2019une compote de griottes enti\u00e8res\",\n  \"description\": \"Pekmez croate de prunes longuement r\u00e9duit et compote de griottes enti\u00e8res dans un sirop l\u00e9ger, mis en bocaux chauds puis trait\u00e9 au bain-marie.\",\n  \"inLanguage\": \"fr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Homemade-Plum-Pekmez-and-Sour-Cherry-Compote-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Homemade-Plum-Pekmez-and-Sour-Cherry-Compote-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Homemade-Plum-Pekmez-and-Sour-Cherry-Compote-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"publisher\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\",\n    \"logo\": {\n      \"@type\": \"ImageObject\",\n      \"url\": \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2024\/11\/Logo-Travel-S-Helper.jpg\"\n    }\n  },\n  \"recipeCuisine\": \"Croatie\",\n  \"recipeCategory\": \"Compote et conserve de fruits\",\n  \"cookingMethod\": \"Cuisson lente, mise en bocaux \u00e0 chaud et traitement au bain-marie\",\n  \"keywords\": \"recette de pekmez de prune croate, compote de griottes, pekmez maison, conserves de fruits croates, kompot de griottes\",\n  \"prepTime\": \"PT45M\",\n  \"cookTime\": \"PT2H45M\",\n  \"totalTime\": \"PT4H\",\n  \"recipeYield\": \"4 bocaux de 250 ml de pekmez et 4 bocaux de 500 ml de compote\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"170 kcal\",\n    \"carbohydrateContent\": \"42 g\",\n    \"proteinContent\": \"2 g\",\n    \"fatContent\": \"0 g\",\n    \"fiberContent\": \"4 g\",\n    \"sodiumContent\": \"5 mg\",\n    \"servingSize\": \"30 g de pekmez et 120 g de compote\"\n  },\n  \"recipeIngredient\": [\n    \"2 kg de prunes noires m\u00fbres\",\n    \"180 g de sucre pour le pekmez\",\n    \"30 ml de jus de citron pour le pekmez\",\n    \"1,2 kg de griottes\",\n    \"800 ml d\u2019eau\",\n    \"220 g de sucre pour la compote\",\n    \"15 ml de jus de citron pour la compote\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Pr\u00e9parer le pekmez\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Cuisez les prunes\",\n          \"text\": \"D\u00e9noyautez les prunes, coupez-les en quartiers et placez-les dans une casserole large avec sucre et jus de citron. 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