Cinnamon, ginger and star anise are probably my most used spices at this time of year in both sweet and savoury dishes. They all add that hint of warmth that we all seem to crave from our food when it’s freezing cold outside. Now let’s be honest the weather had been rubbish in the UK over the past couple of weeks and there has been nothing better than finding comfort from the dull grey outside than eating some of the best seasonal food and spices.
Plums are very much in season at the moment and there are so many varieties out there. I tend to go for the regular Victoria plums because they’re easy to get hold of in the supermarkets and is what I’ve used in this recipe. As a soft fruit, they work brilliantly when slow cooked in the oven or on the hob, becoming all sweet and sticky.
- 12 plums (variety of your choice)
- 2-3 tbsps of Nativa or your prefered sweetener
- 1 cinnamon stick
- 2 star anise
- 1/2 tsp ground ginger
- 1-2 cups of water
Wash and chop the plums into segments taking care to remove the stone.
Place the prepared plums into a saucepan with all the other ingredients and cook on a low heat for 15 minutes, stirring occasionally.
Once the fruit has softened, remove from the heat and allow to cool.
Serve on yoghurt, porridge, toast or a topping for a special dessert.
Can be stored in the fridge or frozen.
Instead of the refined sugar that is traditionally used in compote recipes, I used a natural sweetener, but honey or maple syrup would also work just as well. The flavour combination of the ginger, cinnamon, star anise and seasonal plums just screams winter comfort to me and would be the perfect treat on a cold frosty morning or dare I say it, Christmas breakfast.
Not a fan of plums? Why not try some winter berries or apples that would also taste great with these warm spices. In fact, I think any seasonal fruit would work well in this recipe and with only 6 ingredients it couldn’t be any simpler to make.
I like mine served in a layered parfait dessert style like in the pictures along with Greek yoghurt and my Pecan Maple Cinnamon Granola. Treat this compote like a jam or chutney and there are so many ways to use it like a topping for your porridge, spread on toast, on top of ice cream or dessert, a sauce for duck or on your festive cheese boards.