compote

Ingredients for 1 servings:

• 2 kg fruit (plums or pears or apples or rhubarb)
• Water
• 1 dashes lemon juice
• 1 tbsp rum
• 1 stalk(s) cinnamon
• 1 vanilla pod(s), cut open and the inside scraped out
• 1 clove(s) (for plums)
• 1 piece(s) star anise (for plums)
• Sugar or sweetener as desired
• ½ bag(s) pudding powder, vanilla

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

works very easily for plums, pears, rhubarb, apples

I always make this compote when I have a glut of one of the fruits mentioned above. Put the peeled fruit in a pot, squeeze on the lemon juice, and fill with just enough water to cover the fruit. Sweeten to your liking; a little sugar is usually enough if the fruit is quite ripe. Stir in a tablespoon of rum, or two if you like. Add the cinnamon stick and the inside of the vanilla pod, or even the scraped pod itself. Put half a sachet of vanilla pudding powder in a small bowl, take two or three tablespoons of the still-cold water in the pot, and dissolve the powder. Heat the fruit briefly in the pot, stirring only gently, otherwise it will fall apart very quickly. Once it has boiled for the first time, stir in the dissolved vanilla pudding powder and stir gently, bring back to the boil, and then remove from the heat. If using plums, add star anise and cloves to the pot; this enhances the flavor considerably. If you like, you can of course do this with other fruits as well. Sugar the rhubarb beforehand and let it draw juice, then add water as described above. A rough guide to the quantities: Two kilos of pitted plums required half a packet of vanilla pudding powder.