John Myers
Tipsy Plum Compote
The perfect tipsy plum compote recipe with a picture and simple step-by-step instructions.
- 500 g Plums
- 3 tbsp Brown sugar
- 250 ml Red wine
- 0,5 Cinnamon stick
- 1 Star anise
- 0,5 Vanilla pod
- Wash the plums, cut in half and core, then drain on a sieve.
- Caramelize the sugar in a saucepan, add the fruit and sweat, deglaze with red wine and simmer a little. The fruits should be soft but not disintegrate. Add the cinnamon stick, star anise and the sliced vanilla pod, set aside and let cool.
- Pour the compote into a bowl and serve.
- Tastes good with Kaiserschmarrn, steamed noodles or baked semolina.
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