Plum and Vanilla Compote (4)

When stone fruit is in season try this recipe from ” Bill’s Italian Food” by Bill Granger. Its great for breakfast or dessert and will keep in the fridge for up to a week. You can replace the plums with peaches or nectarines.Serve with yoghurt or ice cream.

Plum and Vanilla Compote (4)
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Plum and Vanilla Compote (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Put the plums in a large saucepan with 125 ml water. Heat over a medium low heat until the plums start to break down.
  2. Add the orange juice and zest, sugar and vanilla pod and seeds. Cook for 5 minutes. Remove from the heat and allow to cool to room temperature before spooning into sterilised jars. Keep in the fridge for up to a week.
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