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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.


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