Spiced Plum Compote

Spiced Plum Compote
A simple way to spruce up your breakfast and give it that little extra punch to kickstart your day. Made with honey rather than sugar it makes for an interesting and healthy alternative to fresh fruit, with the spices adding a comforting warmth to complement the sharp tang of the plums. A great method for sneaking in one of your five-a-day. Make a batch on a Sunday night and keep it in the fridge ready to serve with muesli and greek yoghurt throughout the working week.
Icon_cookingtime_grey Created with Sketch. 30 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 4
Spiced Plum Compote


  • 6 large, ripe plums (I tend to go for red, but any variety will do), de-stoned and chopped into 1.5cm pieces
  • Juice of 1/2 a lemon
  • 2 tbsp of Pearly Queen Enfield Spring Blossom Honey - £7.50
  • 2 cinnamon quills
  • 2 whole star anise
  • a good grating of nutmeg

How to make

  1. Place all the ingredients in a saucepan over a low-medium heat and simmer, stirring occasionally, for 20-30 mins. I like the plum pieces to retain some bite, but if you would prefer them to be softer keep simmering for a while longer.
  2. Take the pan off the heat and transfer the mixture into a bowl. Once cooled, serve with your breakfast of choice. I like to enjoy the compote with yoghurt or porridge, but for a more indulgent breakfast or brunch serve with thick pancakes or waffles and a dollop of crème fraîche.

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Products used in this recipe

Enfield Spring Blossom Honey

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