Plum compote
Perfect on your breakfast granola with greek yoghurt, or just as a pudding, mix with double cream for a fool. Make lots & freeze in batches or just halve, stone & freeze the plums to make later. If you prefer it not to have the spicy flavour, leave them out.
INGREDIENTS
Makes a bowlful
500g plums halved and stoned
150g caster sugar
250ml water
1 cinnamon stick
2 star anise
4 cardamon pods
Dissolve the sugar in the water, add plums, cinnamon, star anise and cardamon pods. Bring to a boil and simmer for approximately 10 minutes. Allow to cool and sauce to thicken.
This will keep in the fridge for a week.
Approximate cost £2.40
