This week is the official start of autumn and with these new chilly mornings come thoughts of stone fruits warmed gently with spices, for serving over morning oats, with a thick Greek-style yogurt or a soothing vanilla ice cream. If you’re lucky enough to have access to an abundance at this time of year, cook up a large batch of compote to preserve in glass jars so that you can enjoy the last of the summer sun fruits right through the cold winter months.

Plum, Cardamom and Rose Compote

Makes about 1 ½ cups (375 ml) compote

Ingredients

500 g plums, halved and pitted
1 tablespoon honey
Zest of 1 organic lemon
1 tablespoon freshly squeezed lemon juice
4 whole cardamom pods
1 tablespoon organic dried rose petals or 1 teaspoon rose water
1 plump, fresh vanilla bean, split lengthwise and seeds gently scraped out
1/16 teaspoon sea salt

Method

1.     In a medium-sized saucepan, combine all the ingredients with ⅓ cup (80 ml) water and stir together. Simmer over medium heat until the plums are soft and the juices have released to create a luxurious sauce. Remove from the heat and allow to cool. Serve warm or store in the refrigerator for up to 3 days.  

This is an original Nourish the Planet recipe, part of a collaborative series by Patricia Wells and Emily Buchanan.
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