An Autumnal Compote

I make this compote so often at this time of year, I thought it was high time I shared the recipe. It’s quick to whip up and is easily adapted to the fruit you have on hand. In this instance, I’ve used Victoria plums, greengages, damsons, blackberries and elderberries. it’s delicious for breakfast with a dollop of yogurt or spooned over porridge. For a celebratory spin, serve as a pudding with a scoop or two of good vanilla ice cream.

Ingredients

300ml boiling water
100g caster sugar
500g autumnal fruit - a mixture of plums, greengages, damsons, blackberries and elderberries
1 cinnamon stick
2 star anise

Method

Halve and pit the stone fruits and remove the elderberries from their stalks.

Put the water and sugar in a large pan and place over a medium heat. Let it simmer for about 30 seconds, until the sugar has dissolved.

Add the fruit, cinnamon stick and star anise and continue to gently simmer for a further 10 minutes, until the fruit has softened but is still holding its shape. Using a slotted a spoon, remove the fruit from the pan and place in a large bowl. Continue to simmer the leftover juices in the pan, until it thickens slightly and becomes syrupy.

Pour the syrup over the fruit. Let it cool slightly, before serving with something creamy, like yogurt, crème fraiche or ice cream. The compote will keep for about 3 days covered in the fridge.