Jar of plum compote next to a glass of yogurt and compote topped with nuts

Plum and fig leaf compote

Name: Plum and fig leaf compote
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Makes 500g jar
Ingredients: 500g ripe plums (I really love greengages for this) halved and stoned; 220g golden caster sugar; few fig leaves (optional, but they add a lovely figgy, coconutty element); juice of ½ lemon

Rosie Birkett

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Makes 500g jar

Easy

Prep: 10 mins

Cook: 30 mins

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As autumn approaches, transform your harvest of plums into a glorious preserve

Gluten free

Vegan

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Try this plum and fig compote, then check out our rhubarb compote, cherry jam, brioche french toast with warm blueberry compote and our easy vegan pancakes with berry compote.

Rosie's top tips:

Add a young, furry fig leaf to the pan when cooking down the plums in sugar to infuse the mixture with an added figgy flavour with hints of sweet almond and coconut.
If you can't find a fig leaf, other recommended aromatics are vanilla seeds, fresh bay leaves or a hint of cinnamon.

Ingredients

500g ripe plums (I really love greengages for this)

halved and stoned
220g golden caster sugar
few fig leaves

(optional, but they add a lovely figgy, coconutty element)
juice of ½ lemon

Method

step 1

Cook the plums, sugar and 100ml of water in a large pan over a medium-high heat for 15 mins or until the plums have begun to break down, skimming any scum from the surface.
step 2

Add in the fig leaves and simmer for a further 10 mins before adding the lemon juice and cooking for a further 5 mins until most the water has cooked off and it is nearly set – it’s fine if the compote is a little loose as it’s better than being overset.
step 3

Spoon into a sterlised jar and leave to cool before storing in the fridge. Use on greek yogurt, in a fool, on toast or to fill a cake.

Discover more delicious plum recipes.

Authors

Rosie Birkett in a floral shirt sat at her desk

Rosie Birkett

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