This spicy plum compote is full of flavour and perfect served with warm crusty bread or a large spoonful of natural yogurt. They could even be served as a dessert alongside Eton mess or a warm pudding.
Ingredients
- 2 rounded tsp Chinese five-spice powder
- 4 whole star anise
- 500g caster sugar
- 1kg firm ripe, firm plums (about 16), washed
- Small roasting tray, lined with parchment paper
- 2-3 Kilner jars, sterilised
WEIGHT CONVERTER
Method
- Set the oven to 180°C/350°F/Gas Mark 4. Mix the spices, sugar and 200ml hot water in a large bowl and stir until the sugar dissolves. Add the plums, scored to the stone into quarters, and coat them well.
- Spoon the fruit and syrup into the lined tray. Bake for 40 mins, stirring halfway through. They should still be quite firm.
- Pack the plums into the jars and spoon the sugary juices over to cover the fruit. Seal and label. Store in the fridge. The plums will keep for 1 month.
Top Tip for making Spicy plum compote
You can use ground cinnamon and 1-2 cinnamon sticks rather than the five-spice powder and star anise. If the plums are ripe enough, halve, stone and quarter them and roast for just 25-30 mins.
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