This compote is quite tart with a lovely warmth from the spices. Serve it cold or warm as a nourishing compote – it’s great at breakfast on pancakes, French toast, muesli or porridge, or with ice cream for dessert! In the pictures, we’ve layered the compote with almond butter and ricotta for a fancy take on toast.
1 kg just-ripe plums, pitted and cut into eighths
juice from half a lemon
150 g raw sugar, or to taste
2 star anise
1/2 tsp ground cinnamon
4 Tbsp Great Lakes collagen hydrolysate
- Toss the plums with lemon juice and sugar in a large, heavy-based saucepan and set aside for 10 minutes.
- Add the star anise and bring to the boil over a medium heat, then adjust to a simmer. Cook for 15 minutes or so, skimming the surface to remove any scum, or until the plums begin to breakdown.
- Remove about half a cup of the hot compote to a small ceramic bowl, sprinkle over the collagen and stir to dissolve. Return compote to the saucepan with the cinnamon and stir to combine.
- Cool completely then store the compote in clean glass jars in the fridge. It will keep for two to three weeks.