Fruity apple and plum compote for autumn days
As soon as the temperatures drop and the leaves fall, the desire for warming desserts grows. Instead of the classic summer berry mix, other fruits now take center stage. A homemade apple and plum compote perfectly captures the flavors of the cooler season.
- 2 apples
- 500g plums
- 2 The Honey
- 200 ml apple juice
- 2 star anise
- 4 cloves
- 1 Zimtstange
- 1 tbsp cornstarch
- Peel, core, and dice the apples. Wash, halve, and pit the plums.
- Place the fruit in a pot along with the honey, 160 ml apple juice, star anise, cloves, and cinnamon stick. Cover and simmer gently for about 10 minutes until soft.
- Mix the starch with the remaining juice, add it to the fruit while stirring, and let everything simmer for another 5 minutes until the porridge is slightly thickened.
- Depending on how chunky you want your apple and plum compote to be, let it simmer a little longer or take it off the heat.
- Let it cool slightly and serve the gruel with yogurt, waffles, or simply on its own.
Hello autumn! Apple and plum compote
The combination of these two fruits works wonderfully because their flavors complement each other perfectly. Apples provide a mild and sweet base. Plums contribute a delicate acidity that keeps the dessert lively and prevents it from becoming too heavy. For a uniform result, peel the apples and cut them into bite-sized pieces. Wash the plums, halve them, and remove the pits.
The apple and plum compote gets its typical autumnal character from the right spices. Cinnamon, whole cloves, and star anise go directly into the pot. They release their essential oils into the liquid, creating a deep, warming aroma. A little honey enhances the natural sweetness of the fruit in a very natural way. To turn the cooked fruit into a proper compote, you need a light thickener. Mix some cornstarch with a splash of cold water until smooth. As soon as you stir this mixture into the boiling liquid, the juice will thicken.
Apple and plum compote is a wonderful addition to your breakfast. A spoonful of it greatly enhances a bowl of rice pudding, warm semolina porridge, or your morning porridge. It's also excellent on weekends with freshly baked waffles, thick pancakes, or a simple quark cream. It's worth making a larger batch. The compote keeps well in the refrigerator for several days. As it cools, it firms up a bit more and tastes delicious even when cold.
