Saturday, 10 September 2011

Plum, Cinnamon and Orange Compote

This is the compote I served with that gorgeous cheesecake last weekend, but it more usually gets served with my morning porridge.

Oooh, there's a word guaranteed to bring a smile to my face; I absolutely love the stuff! I'm a woman of simple tastes; if I had to choose my last meal on Earth, I wouldn't need to think twice. Porridge! It's my everyday breakfast and I really miss it if I don't have it. It's funny really that something so simple, cheap and easy can be so enjoyable.

Sorry....I went off into a little oaty reverie, where was I? Oh yes, compote - this one is an amazing colour and it's so moreish I keep trying to think of other things I can have it with; if you're not a porridge fan (do such people exist?!) I can recommend a couple of spoonfuls with some soya yoghurt and it livens up breakfast pancakes no end. The husband thinks it could be good on top of a steamed sponge pudding and has put in a request for one as soon as the weather turns a bit more autumnal; mind you, given the weather we've has this week, he could be getting that pud sooner than he thinks!

2kg dessert plums
400g white sugar
grated rind and juice of an orange
2 heaped teaspoons cinnamon
100ml water

Cut the plums in half and remove the stones, then cut each half into two pieces or four if they're very large. Put the plums, orange juice, rind and water into a deep wide pan and bring to the boil. Bubble for 15 minutes then add the sugar and cinnamon, stir until the sugar dissolves and bring back to the boil. Cook for another 15 mins until the juices are thickened and syrupy but not quite jam-like. Ladle into hot sterilised jars whilst the compote is still hot.

Because it has less sugar than jam, it's best stored in the fridge once opened.

Makes 4 medium jars

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