Dark plum compote

SERVES 4 V P C Q
1 lb 5 oz/600 g dark-skinned plums, halved and pitted
lightly low-fat whipped cream or sour cream, to serve
Syrup
¾ cup sugar
1¾ cups water
3 fresh bay leaves, torn
1 thinly pared strip of orange zest
Method
1. Place the plum halves in a large serving bowl.
2. Heat the syrup ingredients together in a saucepan over medium heat, stirring, until the sugar has dissolved. Bring to a boil and boil for 7–10 minutes, or until syrupy. Immediately strain the boiling syrup over the plums and let cool to room temperature. Serve with lightly whipped cream.

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