Spiced Plum Compote
As we now move into another season and soon winter will be upon us, why not take advantage of the warm weather and use up those plums which are still good to eat in late October. Plums are a good source of potassium, fibre and vitamins A and C. They are rich in antioxidants and also contain the amino acid tryptophan which is used by the body to produce the neurotransmitter serotonin, which contributes to making us feel good. Really is a no-brainer.
I made this compote last Saturday and with the added spices it's really warming, gives an interesting twist and a new lease of life to the old porridge and if you are feeling particularly daring it goes extremely well with apple tart or if you feeling virtuous, baked apples.
200g of unrefined organic sugar
500ml of cold water
900g of fresh plums, stoned and cut into small half moon slices
1 cinnamon stick
3 star annise
6 green cardomon pods
- Heat the water into a saucepan and bring to the boil.
- Add in the sugar and stir until it disolves.
- Add in the plums and the spices and stir. Leave to simmer with the lid off for approximately 15-20 minutes or until you see that the plums are starting to break down. However you don't want the plums to go to mush so remove from the heat before this happens.
- Remove from the heat and leave covered until the plum compote has cooled down.
- Remove the spices and then store in air-tight jars.
Use until your heart is content.
Tip: If you like a more concentrated consistency then when you add the plums bring to the boil and allow the liquid to boil down. Turn down the heat and simmer ensuring you don't allow the plums to break down entirely.