Plum & Port Compote
Ingredients
- 3 small plums figure 1/2 plum per serving
- 1/2 cup Ruby Port
- 1/3 cup sugar
- 1 cinnamon stick broken into 2 pieces
Instructions
- Place all ingredients in a pan, stirring gently to combine.
- Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 10-12 minutes until the plums are soft and liquid is syrupy.
- Remove the plum skins which separate easily from the plums when they are cooked.
- Allow the skins to cool enough to handle and then chop them up a bit and return them to the compote.
- Set the compote aside to cool.
Notes
If you have the time, the compote is best made a day ahead of time to allow the plums to steep in the syrup. It can be kept in the fridge for up to one week.