What to do with all those fine blue plums, and yes, they really do have a bluey hue to them:
Well, when in Rome …
The Germans love their compotes so, building up stocks for my pop-up shop at the autumn artisan market, compote it shall be, but with an English touch of course:
Plum Compote with Earl Grey Tea
1 kg purple plums, halved and stoned
2-3 Tbsp. sugar
Tea leaves of your choice, in a tea bag, e.g. Earl Grey, or Green Tea with Orange, or Black Tea with Winter Spices
- Place your plums in a large saucepan, sprinkle with the sugar, place the lid on and leave to sit for several hours, ideally overnight but for at least 3 hours. The sugar draws the fruit’s own liquid out of it, eliminating the need to add any water for cooking, resulting in a far more intense flavour.
- Stir over a low heat until the sugar is dissolved. Place the tea bag in amongst the plums and bring to the boil. Simmer for about 20 minutes until the fruit is soft and falling apart but not completely mushy. Remove the tea bag, taking care not to puncture it otherwise your compote will be full of tea leaves.
- Place in sterilised jars, seal and store in a cool, dark place where the compote will keep for several months.
The tea harmonizes exceptionally well with the flavour of purple plums and you can use the compote in a multitude of ways from breakfast through to dinner.