Plums in Spiced Port Wine

Name: Plums in Spiced Port Wine
Cuisine: British
Ingredients: 12 dessert plums, preferably Victorias, cut in half and stoned; 125 ml water; 250 ml ruby port; 2 bay leaves; 2 cracked cardamom pods (optional); 55 g soft dark brown sugar; 1 cinnamon stick, broken in half; 2 strips lemon peel; 4 cloves; 4 juniper berries

Preparation info

Difficulty
Easy

Appears in

The Three Chimneys

By Shirley Spear

Published 2010

About

This is a delicious compote of fruit that can be made, cooled and kept in the refrigerator. Serve chilled with homemade cinnamon ice cream, natural yoghurt or crème fraîche.

Ingredients

12 dessert plums, preferably Victorias, cut in half and stoned
250 ml ruby port
125 ml

Europe
United Kingdom
Dessert
Vegan
Scotland
Autumn
Gluten-free

Method

Put the port, water, lemon peel, spices etc and sugar into a medium-sized saucepan.

Bring to the boil slowly, allowing the sugar to dissolve completely.

Stir from time to time.

Add the plums.

Bring back