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.
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.