Spiced Plum Compote
A slow-simmered British-style plum compote infused with star anise and cinnamon. Spoon it over yogurt, porridge, or pancakes for a warming breakfast or dessert.
10Prep min
25Cook min
35Total min
Serves 4Serves
BritishCuisine
There's something deeply comforting about a pot of plums bubbling away on the hob, filling the kitchen with the scent of warm spice. This spiced plum compote is a British classic, gently simmered with star anise and cinnamon until the fruit collapses into a glossy, jewel-toned syrup. It's the kind of recipe that makes the most of a glut of late-summer plums and keeps well in the fridge for days.
I love it spooned over thick yogurt or swirled through porridge on a chilly morning. The star anise adds a subtle liquorice note that pairs beautifully with the tartness of the plums, while cinnamon brings a gentle warmth. You can adjust the sugar depending on how ripe your plums are, and a squeeze of lemon at the end keeps everything bright.
This compote is endlessly versatile. Serve it warm over vanilla ice cream for a quick dessert, or fold it through overnight oats. It's also lovely on toast or stirred into rice pudding. Once you've made a batch, you'll find yourself reaching for it all week.
I love it spooned over thick yogurt or swirled through porridge on a chilly morning. The star anise adds a subtle liquorice note that pairs beautifully with the tartness of the plums, while cinnamon brings a gentle warmth. You can adjust the sugar depending on how ripe your plums are, and a squeeze of lemon at the end keeps everything bright.
This compote is endlessly versatile. Serve it warm over vanilla ice cream for a quick dessert, or fold it through overnight oats. It's also lovely on toast or stirred into rice pudding. Once you've made a batch, you'll find yourself reaching for it all week.
Ingredients
- 800g ripe plums, halved and stoned
- 100g caster sugar
- 1 cinnamon stick
- 2 star anise
- 1 strip of lemon zest
- 1 tablespoon lemon juice
- 150ml water
Instructions
- Put the plums, sugar, cinnamon stick, star anise, lemon zest, lemon juice, and water into a medium saucepan.
- Place over a medium heat and bring to a gentle simmer, stirring occasionally to help the sugar dissolve.
- Once simmering, reduce the heat to low and cook uncovered for 20–25 minutes, stirring now and then, until the plums are soft and the liquid has thickened to a syrupy consistency. Some plums will break down completely, which is what you want.
- Remove from the heat and discard the cinnamon stick, star anise, and lemon zest. Taste and add a little more sugar if needed, or a squeeze more lemon if it's too sweet.
- Serve warm or cold. The compote will thicken further as it cools.
Cook’s tips
- Use plums that are ripe but still hold their shape; overly soft ones will turn to mush.
- For a smoother compote, mash lightly with a fork before cooling.
- Adjust sugar to taste depending on the sweetness of your plums.
Substitutions
- No star anise? Use a pinch of ground anise or a splash of Pernod.
- Cinnamon stick can be replaced with 1/2 teaspoon ground cinnamon.
- Add a split vanilla pod for extra fragrance.
Storage & reheating
Keep in a sealed container in the fridge for up to 1 week. It also freezes well for up to 3 months; thaw overnight in the fridge.
FAQ
Can I use frozen plums?
Yes, frozen plums work well. You may need to simmer a few minutes longer to thicken the syrup.
How do I serve spiced plum compote?
Spoon over Greek yogurt, porridge, pancakes, waffles, or ice cream. It's also great swirled into rice pudding or overnight oats.
Can I make this compote vegan?
It is already vegan as written, as it contains no animal products.
Why is my compote runny?
Some plums release more juice than others. Simply simmer for a few extra minutes until the liquid reduces and thickens.
