Red plum compote

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Why recepie famous for?

Red plum compote This tempting dessert makes the most of the ripe plums that are in season in September. Try it with our heart

Ingredients

6 fresh ripe red plums (about 400 g/14 oz total weight), quartered and stones removed (choose a naturally sweet variety such as Victoria, Santa Rosa or black amber to keep the added sugar content down)
About 2 tbsp soft light brown sugar (plus a little extra to taste, if needed)
1 cinnamon stick
whole star anise (optional)

Instructions

ace plums in a small, non-stick saucepan with 2 tablespoons water, 2 tablespoons brown sugar and the cinnamon stick and star anise (if using).
Cook gently, stirring to dissolve sugar; bring to a simmer, cover and cook gently for 5–10 minutes or until plums are softened but not mushy, stirring occasionally. Plums will vary in juiciness so you can add a splash more water if needed. Remove from heat; cool slightly.
Remove and discard whole spices; stir in extra sugar to taste, if needed.
Serve on its own or alongside our lemon-scented rice pudding. Get the rice pudding recipe.

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