I shall probably be drummed out of the food bloggers’ club for saying this, but I don’t have much of a sweet tooth. I mostly make cakes and desserts as presents and when we have guests. Unless it’s tarte au citron, I could eat my own body weight in that.
But I do enjoy fresh fruit and compotes like this: a delicately spiced mix of autumn fruits, it’s good on its own or with creme fraiche or ice cream as an easy pudding, can be used as the base of a fruit crumble or pie and is equally delicious spooned over yoghurt for a speedy breakfast fix. Any leftover juices can be used as the base of a smoothie or sorbet.
I used fruit from the garden but mix and match according to what you have available. Pears and quinces also work here, as do peaches and nectarines.
Autumn Fruit Compote
12-18 plums, halved and stoned
A double handful of blackberries
2 small sharp eating apples, peeled, cored and sliced
A handful of raspberries
1/2 cinnamon stick
1 star anise
Zest and juice of 1/2 an orange
Pre-heat the oven to 180C/350F/Gas Mark 4.
Put all the fruit except the raspberries into a deep oven-proof dish, scatter with the sugar and orange zest, squeeze over the orange juice and toss gently to mix.
Tuck the cinnamon and star anise into the fruit, cover tightly and cook for 30 minutes or until the fruit is cooked but not falling apart, lest your compote becomes compost.
Remove from the oven and scatter over the raspberries. Put the lid back on and allow to cool until tepid (or cold, if you prefer).