This is just the thing to make when stone fruit are in season and you’ve gone wild at the farmers’ market. Peaches and nectarines will work equally beautifully here. Serve with ice-cream or yoghurt, or on bread with mascarpone and an espresso chaser for an oh-so-stylish Italian breakfast. Or make a simple pastry and bake a teatime plum, vanilla and almond tart.
1kg ripe plums, halved and stones removed
pared zest and juice 2 oranges
80g (1/3 cup) caster sugar
1 vanilla pod, seeds scraped out and reserved
1 Place the plums and 125ml (1/2 cup) water in a large saucepan and simmer over medium-low heat until the plums start to break down.
2 Add the orange zest and juice, sugar and vanilla pod and seeds, and cook for 5 minutes.
3 Remove from the heat and allow to cool to room temperature before spooning into sterilised jars. The compote will keep in the fridge for 1 week. Makes 2 x 450g jars
The Carousel thanks Bill Granger for this recipe.