500g plums, unripe plums are fine to use 150g caster sugar 200ml water 3 star anise 1 large or 2 small cinnamon sticks
To Serve
Scones 1 or 2 tubs of clotted cream
Method
Make the plum compote
Cut the plums into quarters, then remove the stones. If they are particularly firm, use a small sharp knife to remove the stones.
Measure the sugar into a medium pan, pour the water over the sugar, add the plums and spices to the pan and turn the heat down to allow it to simmer for 10 mins. If you are using riper plums this may take 5 minutes.
Carefully remove the plums from the pan and set the liquid aside to cool.
When the scones are in the oven, boil the liquid for 15 minutes until reduced to a thick syrup-like consistency.
Allow to cool and pour over the plums, this can now be decanted into a container with a tight-fitting lid. Allow to cool to room temperature before storing in the fridge.
This kind of compote will most certainly taste best after 20-30 minutes out of the fridge, if it has indeed been stored for a while.
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