Saffron Plum Compote


3 plums, pitted and chopped
1 tablespoon crystallised ginger, finely chopped
2 1/2 tablespoons honey (more or less according to your taste and how sweet the plums are)
1/4 teaspoon cinnamon powder
12 strands of saffron


Place the plums, crystallised ginger and honey in a pan and cook on a low heat, stirring occasionaly until the plums are slightly soft.
Add the cinnamon powder and saffron and cook for a minute.
Remove from the heat and serve hot or cold with a dessert of your choice.


It's finally time that the winter should be over, that the new green on the trees can be seen again and the chirping of the birds starts again, and that a few rays of golden sunshine light up this part of the world again...Well we did have a small preview of spring a couple of weeks ago, but the last few days have again been cold and dark and dreary, wet and grey.

Well, to somewhat light up the atmosphere, I decided to combine my favourite spice with one of my favourite fruit. Last week I went to the Vitualienmarkt - Munich's historical marketplace, where one can find all possible varieties of exotic fruit and vegetables, all times of the year. My basket did have some luscious plums on the way back, which I could not resist biting into until I was back home. But the few that did make it back home, went into this delightful compote. The best part about the compote is, you can serve it warm or cold, you can keep it for a few days (well, that is, if you can resist the temptation to clean it off at first chance!), and it goes well with almost any dessert - or is absolutely yummy on its own, licked by the spoonful ;-)

Along with the compote, I made some Crumpets (recipe up next on your favourite food blog, so stay tuned!).




Wednesday, February 23, 2011 - 11:44am


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