Spicy plum compote recipe

Click to rate
(0 ratings)
Sending your rating








10 min


40 min

Nutrition per portion

Calories 179 kCal 9%

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.


  • 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


  • 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.

Click to rate
(0 ratings)
Sending your rating

Latest Recipes