Plum compote and so much more!
With plum trees fit to fall under the weight of fruit in August there are so many ways to enjoy this fabulous fruit, says our Communications Manager, Vicky Flynn. Fresh off the tree as a fruit is always perfect, in a crumble or jam – but with so many to use and the freezer already full, the simplest and most delicious use I’ve found is to make a compote to ladle onto your morning porridge or swirl into your Greek yoghurt, you can even use it for Eton Mess – replacing the strawberries for a lovely twist. I also save the delicious juice from the compote making a drink either for breakfast or to add a little punch to prosecco or gin!
Instructions
- Wash the plums
- Cut in half and remove the stones
- Put in a saucepan and cook on a low heat until they bubble down to a gorgeous, jewel coloured mush (no need to add water)
- Use a slotted spoon to fill awaiting jars and save the juice to drink
- Allow the fruit to cool before popping on a lid and labelling
- Keep the compote in the fridge and eat within a week (it will last longer but it doesn’t last long in my house!)
If you are a garden owner or volunteer and have a recipe you’d like to share with us please email [email protected]
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Ingredients
- Fresh plums
- Sugar if needed to sweeten
