Strawberry and plum compôte
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- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Makes 2 jars
Ingredients
- 350g/¾lb plums, cut in half, stones left in
- 350g/¾lb ripe strawberries, hulls removed
- 2 tbsp caster sugar
- 1 tbsp water (optional)
- 1 vanilla pod (or dash vanilla extract)
- 1 star anise
Method
Place all of the ingredients into a lidded saucepan and bring to a simmer. Cover and simmer gently over a medium heat for 15 minutes.
Remove the lid and reduce the heat until the mixture is just simmering. Cook, stirring well to prevent the mixture from sticking to the bottom of the pan, for a further 30-40 minutes, or until the compôte mixture has thickened and resembles jam but is not too sticky. Set aside to cool slightly, then remove the plum stones.
When the compôte has cooled slightly, spoon it into two sterilised, lidded jars. Seal the jars, then set aside until completely cool. Chill in the fridge until needed. (NB: The compôte can be kept for up to two weeks).
