Summary

Ingredients

• 600 g plums
• 30 grams sugar
• 10 g vanilla suar, bourbon
• 150 ml apple juice
• 150 ml port wine
• 1 clove (s)
• 1 star anise
• 0.5 stick ½ cinnamon
• 1 piece (s) ginger, fresh, approx. .5 cm
• 1 piece (s) lemon peel, organic
• 2 tablespoon, leveled cornstarch
• 3 tablespoon plum water

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Instructions

1. Wash the plums and drain well. Stone and quarter.
2. Bring the sugar and vanilla sugar with apple juice and port wine to the boil, add the spices and plums. Bring to the boil once, then simmer for four minutes. Remove the plums and set aside. Mix the cornstarch with the plum water and add to the boiling stock. Let simmer briefly until the starch binds, then strain, pour over the plums and let cool.
3. The compote goes well with cinnamon ice cream, gingerbread cream, curd dumplings and much more.