Cosy, oozy winter compote recipe

Perfect for using up any fruit in the bowl, or for an easy dessert option. We put this on our bowls and it makes up part of my breakfast most days .   

Like all things, the recipe can be doubled for a crowd.

INGREDIENTS

Large punnet of plums stoned and halved 

2 tbsp of maple syrup ( this COEDCANLAS one is the BEST )

1 tsp of good quality vanilla extract or using the seeds from a pod is beautiful (I get mine from Steenbergs here)  

1 whole orange juice + zest 

A thumb size piece of ginger or 1/2 tsp of ground ginger

Splash of water 

1-2 tsp of brown sugar (optional )

Feel free to switch out the spices for cinnamon, cardamom, nutmeg or clove.

We all have our favourite spices – I’m a really big ginger -+ vanilla lover so they’re my go-to choice.

METHOD

Heat the oven to 170c

Line a medium baking tray or oven dish with parchment paper.

Cut + stone the plums + put them aside into a large bowl.

Peel your ginger with the side of a teaspoon and finely grate it into a small bowl.

Add the maple + vanilla into the bowl too. Then add the tiniest splash of water to mix together and make a paste.

Pour the mixture over the plums and give them a good toss around to get them all coated.

Pour the coated plums onto the baking tray or dish. Ideally using a spoon to turn the plums cut side up and as close together as you can – trust me this makes a difference!

Roast for 20 minutes

Depending on the ripeness of your fruit this may be enough time but I often give mine another 5-10 minutes to get a really rich, oozy sauce.

Take them out of the oven and leave them to settle on the side. After 10 minutes the fruit should be super soft + jammy and just ready to spoon over anything.

TRY IT…

Over Northiam Dairy yoghurt with granola 

Over Bircher muesli 

As a fruit crumble base 

On a Pavlova with Northiam Dairy crème fraiche

Squashed onto toast instead of jam 

Or it’s perfect to put straight on the table as a beautiful dessert.

Big love

Rebecca x