Plum compote with ginger

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash, halve and stone the plums. Cut the plums into slices. Cut chilli pepper into rings, removing seeds. Peel ginger and cut into slices. Caramelize sugar and 1 tablespoon of water in a pot.

2. 2

   In the meantime cut open the vanilla pod and scrape out the pulp. Cut the cinnamon stick in half crosswise. Add star anise, cinnamon, vanilla pod and vanilla pulp to the caramelising sugar. When the caramel is golden brown, deglaze with plum juice and simmer until the sugar is dissolved.

3. 3

   Add plum wedges, chilli pepper and ginger and bring to the boil and simmer for about 3 minutes. In the meantime stir the starch with a little water until smooth. Bind the compote with it until slightly creamy, bring to the boil again. Pour hot compote into prepared, sterilized glasses and close them tightly immediately.

4. 4

   Stewed fruit can be kept for at least 1 week.