Summary

Ingredients

• 750 g plum (s)
• 250 ml port wine
• 250 ml water
• 200 g suar
• 1 teaspoon spice mixture for plum jam, heaped
• 1 tablespoon cornstarch

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Instructions

1. Bring the washed and pitted fruits (firm fruits are best) to the boil with the port wine, water, sugar and plum jam spice mixture and simmer for 2-3 minutes.
2. Mix the cornstarch with a little water until smooth and bind the compote with it.
3. If you like it a little thicker, take more cornstarch.
4. The compote is ideal hot and cold as an accompaniment to vanilla, cinnamon or chocolate ice cream. But also with many other desserts.