A beautiful, delicious and simple (and vegan and gluten-free) late summer/early autumn dessert. I usually make it with plums alone, but as I had a handful of dark red cherries on the countertop, I threw these in as well. It lovely served with some whipped cream, or perhaps some curd cheese cream - or, as I ate it yesterday, au naturel.
Cherry and Plum Compote
(Ploomikompott)
Serves 4
about 500 g (a large punnet) of plums or damsons
150 ml water (2/3 cup)
100 g sugar (just under half a cup)
3 Tbsp potato starch or cornflour + 3 Tbsp water
Wash the plums, halve and remove the stones. Place sugar, water and plums into a medium-sized saucepan and simmer for about 7-10 minutes, until plums are soft and starting to disintegrate.
Mix starch with some cold flour pour into the compote, whisking/stirring rigorously to avoid any lumps. If you are using potato starch, then remove the saucepan from the heat source just after the first few bubbles appear again. If you are using cornflour, then simmer on a low heat for a few minutes, until the compote starts to thicken. Remove from the heat.
Cool before serving.
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