Monday 20 November 2017

Plums with red wine and rosemary

Georgina Campbell

This recipe is based on an idea from Italian food writer Anna del Conte in her book 'Food From an Italian Kitchen'. Rosemary in plum compote is fabulous, and it's good with poached pears, too." Serves six.

You will need

400ml/14fl oz red wine

225g/8oz caster sugar

1 strip lemon zest

2.5cm/1in cinnamon stick

6 black peppercorns, lightly bruised

3 rosemary sprigs

900g/2lb plums (under-ripe)

1 Put everything except two of the rosemary sprigs and the plums in a saucepan, add 200ml/7fl oz of water and heat gently until the sugar dissolves, stirring. Bring to the boil and cook for two minutes.

2 Reduce to a simmer and add the plums. Cook very gently until the plums are just soft. Be careful as they fall apart easily. How long it takes depends on the size and ripeness of the plums. Carefully remove the fruit with a slotted spoon to a serving dish.

3 Strain the juices (reserve the cinnamon) and pour into a clean saucepan. Boil until syrupy. Leave until cold, then pour over the plums. Add the remaining rosemary and reserved cinnamon. Cover and refrigerate. Serve with yogurt, or double cream.

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