Fruit compote – stewed plums

I make fruit compote with a base derived from my English summer puddings. Into a pan I put 2 tablespoons of crème de cassis, two tablespoons of lemon juice and half a small cup of orange squash that has no added sugar. When this is simmering I add the chopped and stoned fruit. Very often I use apples, peeled and chopped, as a base and add cherries or blueberries or both. Sometimes I add plums. I simmer this until the fruit softens, but still has some texture. Sometimes this takes about 5 minutes. Occasionally I add water if it seems to be needed. I let the fruit cool in a bowl covered with film secured with a rubber band, then chill it and serve with cream, yoghurt or ice-cream.


On this occasion I used plums since they were ten for a pound on the market. They were not quite ripe and soft, so I added just a little cane sugar while they simmered. The compote came out somewhat tart, which is how I prefer it. They made several helpings, some eaten with cream, some with ice-cream.